KETO FETTUCCINE WITH PANCETTA & MUSHROOMS

Keto Fettuccine with Pancetta & Mushrooms. Less than 8 grams of carbohydrates per satisfying serving.

Don’t you wish you could have done that? pasta now and then? I do, so when I really need a change from my usual meals, I think of this amazing dish. Every time.

This recipe has been tried and tested many times and it never fails me. Naturally Keto ‘Pasta’ will never have the same taste and bite as standard, wheat-based, gluten-tasting pasta.

But my fettuccine mimics it as closely as possible, without the added gluten you’ll inevitably find in commercially produced keto offerings.

Make keto fettuccine with pancetta and mushrooms

There are multiple steps in this recipe. Unless you’ve made my keto ‘paste’ before and frozen it for later use.

To start, take out the spinach cubes and let them thaw at room temperature.

Then bake the pasta sheets according to the recipe directions.

Let cool, roll loosely and slice to make fettuccine. I make mine quite wide, but that’s a personal choice.

Is your fettuccine a little underbaked? No problem: spread them out on a rack to air dry. Overbaked and a bit dry? Still no problem: they become soft as soon as you stir them into your sauce. Do you want to make them ahead? Great time saving idea! Store them in a zip-top bag in the refrigerator for up to 3 days, or freeze them.

Then continue with the thick sauce. Cook the pancetta cubes over medium heat while you clean and slice the mushrooms.

When the pancetta is ready, add the mushrooms, chopped garlic, salt and a dash of white wine. I don’t add anything else, because I already find the dish tasty, but you can add black pepper or chili flakes if necessary.

Mushrooms release water when they soften. Fry them until most of the water has evaporated and then add the pressed and chopped spinach, cream, cheese and fettuccine. Taste, adjust the seasoning if necessary and add a little water if the sauce seems too dry or too thick.

Turn up the heat, stir everything well and serve once everything is nice and hot.

Enjoy!

Cooking modeClick to prevent your screen from going dark

1x2x3x

SAUCE

• 200 G pancetta cubes
• 300 G chestnut mushrooms – cleaned and cut into slices
• 2-3 clove garlic – minced meat
• 2 squeezes Pink Himalayan salt or to taste
• 1 dash of white wine
• 160 G frozen spinach (approx 4 cubes, thawed, pressed and chopped)
• 200 G double cream (US = heavy cream)
• 30 G Parmigiano Reggiano
• 1 drizzle extra virgin olive oil *If necessary – see Recipe Notes

• Remove the spinach cubes from the freezer and let them thaw at room temperature.

  160 g frozen spinach

• Preheat the oven 160 °C static.

• using a Pyrex pitcher (easier to pour) or mixing bowl, beat the cream cheese to soften it, add the eggs one at a time by hand, add the remaining ingredients and beat until you get a smooth batter (don’t use an electric whisk as this will make the mixture fluffier and you definitely want to avoid that).

  4 eggs, 80 g cream cheese, ½ teaspoon fine Himalayan pink salt, 15 g lupine flour, ½ teaspoon xanthan gum

• place silicone baking sheets over two oven racks, pour 1/2 batter onto center of each baking sheet; use a flexible silicone spatula and spread evenly into a rectangular shape approximately 33 x 23 cm (11″ x 9″).

• bake for 13 minutes (see recipe notes below), then remove from racks and turn off oven.

• lift the ‘paste’ sheets, turn them back onto the silicone sheets and place them back in the oven (heat off and door open) for 5 minutes to allow the moisture to evaporate in the residual heat.

• Finally, let it cool completely, roll loosely along the long side and cut it into slices so that you get a fettuccine 1 cm wide; if they are a little sticky, spread them out and let them air dry.

• Cook the pancetta cubes in a non-stick frying pan over medium heat for 10-15 minutes, while you clean and slice the mushrooms.

  200 g pancetta cubes

• when the pancetta fat has melted (see recipe notes below), pour in the sliced ​​mushrooms, along with the minced garlic and salt; add a dash of white wine.

  300 g chestnut mushrooms, 2-3 cloves of garlic, 2 pinches of pink Himalayan salt, 1 dash of white wine

• cook for about 10 minutes, turning often, until most of the released water has evaporated.

• now stir in the thawed, pressed and chopped spinach cubes, together with the cream, cheese and 100g fettuccine.

  200 g cream, 30 g Parmigiano Reggiano, 1 dash of extra virgin olive oil

• Increase the heat, taste and season if necessary, adding a little water if the sauce seems too dry or thick.

• Once everything is bubbly, serve immediately.

Test whether the ‘pasta sheets’ are done after 13 minutes of baking time: lift a corner and see if it comes loose without sticking. If it’s not done yet, cook for another minute or two.
When you put the sheets back in the oven, don’t leave them in the oven for more than 5 minutes or they will become crispy and you will have difficulty rolling and slicing them. However, if that happens, don’t worry; the fettuccine will soften as soon as you stir it into the sauce.
The standard recipe makes 160g fettuccine. For 2 you only need to use portions 100g; You can freeze the rest for another dish.
*Lean pancetta produces less melted fat. In that case, add a dash of extra virgin olive oil.
Always use Metric food scales for accuracy.

Portion: 1half recipe | Calories: 1055kcal | Carbohydrates: 7.8G | Egg white: 43G | Fat: 94G

This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. While there is no additional cost to you, my membership helps me cover the costs associated with running this site.