This Keto Fettuccine Boscaiola recipe is loaded with bacon, mushrooms, and a rich, creamy sauce. Enjoy this delicious low-carb pasta for dinner, it’s quick to make and feeds the family.
The name Boscaiola means “woodcutter’s wife” and refers to a rustic Tuscan style sauce that always includes mushrooms, with the meat content varying from bacon to pancetta, to sausage. I’ve always made this sauce with bacon and it’s one of my favorites!
This Keto Fettuccine Boscaiola recipe makes 4 serves. 1 serving is approximately 1 ½ cups and has 5g net carbs.
Keto Fettuccini Boscaiola Ingredients
- 2 pkts Shirataki Fettuccine, drained and rinsed
- 1 tablespoon of Olive Oil
- 3 cloves of Garlic, sliced
- 1 sml Onion, sliced
- 6 ounces of Bacon, diced
- 7 ounces of Swiss Brown Mushrooms, sliced
- 9 fl ounces of Heavy Cream
- Salt, to taste
- Pepper, to taste
- ⅓ cup of Parmesan Cheese, shredded
- 2 Egg Yolks
- ⅓ cup of Parsley, roughly chopped
- Parmesan Cheese, to serve
How to Make Keto Fettuccine Boscaiola
- Place a large nonstick pan over medium-high heat and add the drained shirataki fettuccine. Fry for about 5 minutes until the pasta is hot and the excess moisture cooked off. Place into a bowl and set aside.
- Return the pan to the heat and add the oil, garlic, onion, and bacon. Saute for 3-5 minutes until the onions have softened.
- Add the mushrooms and saute until softened.
- Add the cream and bring to a simmer. Simmer for 5-7 minutes until the cream has thickened slightly.
- Turn off the heat and mix in the parmesan cheese and egg yolks. Mix well, as the residual heat will cook the egg and thicken the sauce.
- Stir through the parsley and serve immediately with extra parmesan, if desired.
Keto Fettuccine Boscaiola
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Ingredients
- 2 pkts Shirataki Fettuccine drained and rinsed
- 1 tablespoon Olive Oil
- 3 cloves Garlic sliced
- 1 sml Onion sliced
- 6 ounces Bacon diced
- 7 ounces Swiss Brown Mushrooms sliced
- 9 fl ounces Heavy Cream
- Salt to taste
- Pepper to taste
- ⅓ cup Parmesan Cheese shredded
- 2 Egg Yolks
- ⅓ cup Parsley roughly chopped
- Parmesan Cheese to serve
Instructions
- Place a large nonstick pan over medium-high heat and add the drained shirataki fettuccine. Fry for about 5 minutes until the pasta is hot and the excess moisture cooked off. Place into a bowl and set aside.
- Return the pan to the heat and add the oil, garlic, onion, and bacon. Saute for 3-5 minutes until the onions have softened.
- Add the mushrooms and saute until softened.
- Add the cream and bring to a simmer. Simmer for 5-7 minutes until the cream has thickened slightly.
- Turn off the heat and mix in the parmesan cheese and egg yolks. Mix well, as the residual heat will cook the egg and thicken the sauce.
- Stir through the parsley and serve immediately with extra parmesan, if desired.
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How To Store Keto Fettuccin Boscaiola
Store leftover Low Carb Fettuccine Boscaiola in the fridge for up to 3 days, it is not suitable for freezing.
Reheat in a low power microwave or in a saucepan over low heat and bring it up to temperature slowly, to prevent the sauce from splitting.
Looking for more yummy Keto Pasta recipes; try our;
To make a larger batch of this Keto Fettuccine Boscaiola recipe adjust the servings above.
