This Qetoe low carb Creamy Fettucine with Pancetta and mushroom is so delicious, it'll make you want to do a happy dance while you eat it. The crispy pancetta and tender mushrooms create a mouth-watering combination that's so good, you'll forget it's low carb. And the creamy sauce is so indulgent, you'll feel like you're treating yourself to a cheat meal, even though you're not. So, grab a fork and get ready to twirl your way into pasta heaven!
Ingredients:
- 200g fettuccine pasta
- Pancetta, diced
- Sliced mushrooms
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese
- Salt and pepper, to taste
- Fresh parsley, chopped (optional)
Instructions:
- Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet over medium heat, cook the diced pancetta until crispy, about 5-7 minutes. Remove the pancetta from the skillet and set it aside on a paper towel-lined plate.
- In the same skillet, add the sliced mushrooms and garlic. Cook until the mushrooms are tender and lightly browned, about 5-7 minutes.
- Add the cooked pancetta back to the skillet with the mushrooms and garlic.
- Pour in the heavy cream and grated parmesan cheese, stirring until the cheese is melted and the sauce is smooth. Add salt and pepper to taste.
- Add the cooked fettuccine pasta to the skillet with the sauce and toss until the pasta is coated in the creamy sauce.
- Serve hot, garnished with chopped fresh parsley, if desired.
Enjoy your delicious and creamy pancetta mushroom fettuccine!
