Fat Bomb Pasta!
Every once in a while I come up with an idea that I just can’t let go. Megha hates when this happens, because no matter how much resistance she puts up I won’t take no for an answer! This low carb pasta dish has been in my mind for months now and I’ve been patiently waiting for the opportunity to make it. Finally, that opportunity came and I took full advantage of it. This low carb pasta dish is one of my favorite dishes and I even got Megha to admit that it was a really good dish 🙂
Pasta is Back On the Menu
Just about everyone loves pasta, but it happens to be one of the first things you have to write off when starting a ketogenic diet. For the first few months of eating a keto diet we just accepted this fact. As time wore on we started experimenting with different low carb noodles and eventually came up with a good preparation method that makes these noodles yummy! If you’ve tried shirataki noodles before you are probably aware that they smell and taste very similar to an earthworm(not that I’ve ever tasted one). There are steps you can take(which are detailed in the above video) to ensure these puppies come out extra tasty! 
The Perfect Low Carb Pasta Sauce
After mastering the zero carb noodle, the rest was easy. Alfredo sauce and it’s variants are perfect for keto! We didn’t go traditional with this Alfredo sauce since we like to give things a spin of our own. We’ve now made this dish with Parmesan, Asiago, and Pecorino Romano cheese and I must say the Pecorino Romano version came out truly exceptional. All of them were good, so if you have one of the other cheeses available then you should definitely use that, but the Pecorino Romano was on point! 
Protein Selection
In our quest to make this dish as fatty as possible we opted for a nice Italian sausage here, but anything will work. Meatballs, chicken, really any sort of protein you can think of. Another way you could take this dish is the top it with some extra cheese and bake it in the oven for a nice baked low carb pasta dish. Give it a try and let us know what you think! 
Search “KetoConnect – Fat Bomb Pasta” On MyFitnessPal.com
Low Carb Pasta | Italian Sausage
Ingredients:
- 1 Italian Sausage(optional) You can also use chicken
- 1/4 cup Pecorino Romano cheese(grated)
- 8 oz Shirataki Noodles
- 2 tbsp Butter
- 1/4 cup Heavy Cream
- 1 tsp Dried Parsley
- Salt + Pepper
- garlic powder
Instructions:
- Start by drying off the shirataki noodles as thoroughly as possible. First strain out all of the water, then pat dry with a paper towel, finally cook the noodles in a pan for 5-10 minutes to completely dry them. (Drying the noodles out is a key step in getting the sauce to stick to the noodles)
- Cook the Italian sausage on medium heat until cooked through. Remove from heat and set aside.
- In the same pan the sausage was cooked in, add cream and butter. Scrape the bottom of the pan to get all of the flavor from the sausage incorporated into the sauce.
- After cream and butter are up to temperature, add the parsley and cheese. Mix thoroughly until cheese is fully melted.
- Add noodle into the sauce and toss to coat.
- Slice sausage and place atop the noodles. Top with additional shaved cheese and sprinkle with parsley. Enjoy!
Notes
Written by
Matt Gaedke
Matt is a former college basketball player turned computer engineer who discovered his passion for health and nutrition after cutting sugar from his diet in 2016. That year he founded KetoConnect with Megha in order to share their ketogenic lifestyle through recipes, videos, and educational content. Matt is always seeking to grow and try new things, a passion he shares with his wife and two amazing sons.
How much sausage for the entire recipe? 12 oz?
We used 1 sausage, so likely 4-5 ounces.
Made this today for dinner. Recipe was super easy to follow and the meal tasted great. Thank you!
Came out Great! My non keto partner loved it!
amazing!! So glad it got the carbivore seal of approval!
I just tried this recipe with sliced steak instead and OMG ! I love it ! Thanks guys ! ☺️????
I was so excited to read both Alfredo recipes on here until I saw you used miracle noodles. I have tried the noodles and rice from multiple brands and I just can’t stomach them. The texture is horrible. Does not even compare to the real thing. They are like chewing on rubbery plastic. I know a lot of people somehow enjoy them though.
Hey Matt and Megha, greetings from Switzerland. I have had such good results with your recipes, and I really wanted to love this. The sauce was excellent, but can you help me diagnose what went wrong with the shirataki noodles? I drained, dried and cooked them on dry heat for 10 minutes. Unfortunately, the texture came out as very chewy earthworms (as opposed to the normal slimy earthworm texture ?). Do I need to try a different brand of noodles, maybe a tofu shirataki version? Or cook for more/less time? What do you think? All the best. You guys are amazing.
Hey Sarah! Shiritaki noodles are so hit and miss! Try cooking them for half as long, and really really pat drying them on a paper towel before you put them in your pan. Good luck!
Another tasty recipe! I was really surprised to find that the NO noodles, noodles no different than the usual carb heavy ones (at least to me they weren’t!). I used the BareNaked noodles in this recipe and instead of using sausage I sauteed zucchini. It was delicious 🙂
are you able to store this and reheat it for later?
It’s probably not the best for reheating, but it should be good for a couple days.
I wanted to love this recipe so bad because I was super excited about a pasta replacement but I could not get past the texture of the noodles. They were pretty chewy and slightly slimy, even after drying them out on the stove for a good ten minutes.
It’s definitely an acquired taste, but worth trying out since they are so low calorie! You could try zucchini noodles 🙂
Hi! Is the nutritional info per recipe or per serving? Thanks 🙂
It’s 2 servings per recipe.
Made this tonight and LOVED it! My husband wasn’t so sure on the texture…but I gobbled it up like no tomorrow! Would be good with shrimp I think too! Will for sure be picking up more of these noodles and making it a lot!
Hi!!! Can’t wait to try this!! On the serving size I know you guys put 2 servings but about how much is that? Cup? Half a cup? Thanks!!!
I’m not sure of the volume measurement. We just make an entire recipe and divide it into 2 servings.
Could a nut milk like Malk work as a substitute for the cream?
I’m not sure the nutrition on malk, but if its a nut milk as you say it shouldn’t be high in carbs and would work!
Did you put them in the pan on low to dry? Or what was the heat? Also did you use any non stick spray??? Thanks!
No, we didn’t use nonstick spray. Med-high heat!
Have you tried re hearing this? I’m struggling with things to eat at work.
Ps. So thankful to have stumbled upon your website!!
Jennifer,
This probably isn’t the best recipe to reheat. We like these for work!
I was all for it until the earthworm comparison! Do they taste like regular white mushrooms?
No, they don’t have much taste really. They are basically just a vessel for transporting delicious sauces.
@Meagan Peters, they’re not made of mushrooms. You’re thinking of shiitake, not shirataki. These noodles are made from a type of fibrous Japanese yam.
Excellent recipe and was plenty for 2 people! I used parmigiano cheese and thought it was cheesy! I also added some spinach leaves and a tbsp of nutritional yeast which added more cheesy flavor. Thanks for the recipe!
Kathleen, that sounds like an excellent addition! Glad you enjoyed it.
My small town Wal-Mart sells them next to tofu.
This looks so delicious. But where can I get the shitaki noodle. I live in the Caribbean .maybe in a health food store?
Thanks guys your doing great.
Margo.
Health food stores might be your best bet if you can’t find them in groceries! You could also try online.
My small town Wal-Mart sells them next to tofu.
Amazon has them too.
Buy it thru Amazon.com. But if you libe in Puerto Rico, you can go to Freshmart, Pueblo Supermarket or any other health food center.
yummmyyyyy