Keto Shirataki Fettuccine Alfredo
A creamy, low-carb twist on the classic Italian comfort dish
KEY INFO
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Servings: 2
- Difficulty: Medium
- Dietary: Keto, Gluten-free, Vegetarian optional
EQUIPMENT NEEDED
- Large pot
- Non-stick skillet
- Colander
- Measuring cups and spoons
- Wooden spoon
- (Alternative: Use microwave-safe bowl for sauce if needed)
INGREDIENTS
For the Noodles:
- 2 packages (14 oz total) shirataki fettuccine noodles
- 1 tbsp (15ml) olive oil
- (Sub: Zucchini noodles or palmini noodles)
For the Alfredo Sauce:
- ½ cup (120ml) heavy cream
- 2 oz (56g) cream cheese, softened
- ½ cup (50g) freshly grated parmesan
- 2 tbsp (28g) butter
- 2 cloves garlic, minced
- ¼ tsp salt
- ⅛ tsp black pepper
METHOD
1. Drain shirataki noodles in colander
Rinse thoroughly under cold water for 2 minutes
2. Dry-fry noodles in non-stick pan over medium heat
Cook 5 minutes until squeaking sound occurs
This step removes excess moisture
3. Melt butter in separate skillet over medium heat
Add minced garlic
Cook 30 seconds until fragrant
4. Add cream cheese, stir until mostly melted
Pour in heavy cream
Simmer 2-3 minutes until bubbling
5. Add parmesan cheese, salt, and pepper
Stir constantly until sauce thickens
About 2-3 minutes
6. Add dried noodles to sauce
Toss until well coated
Heat through 1-2 minutes
CRUCIAL TIPS
- Never skip rinsing the noodles
- Sauce should coat back of spoon when ready
- If sauce is too thick, thin with small amounts of cream
- Let sauce cool slightly to thicken before serving
STORAGE & VARIATIONS
Storage:
- Refrigerate up to 3 days
- Reheat gently with splash of cream
Common Mistakes:
- Skipping noodle dry-frying step
- Overheating sauce (causes separation)
- Not stirring sauce constantly
Variations:
- Add grilled chicken for protein
- Mix in sautéed mushrooms
- Stir in spinach at end
- Use coconut cream for dairy-free version
Makes 2 generous servings at 4g net carbs per serving
