#baconmushroompasta

This is a rich and creamy keto-friendly pasta dish with shirataki noodles, bacon, mushrooms, and a rich Parmesan cream sauce.

Ingredients: 200g shirataki noodles. 150g bacon, chopped. 200g mushrooms, sliced. 2 cloves garlic, minced. 1 cup heavy cream. 1/2 cup grated Parmesan cheese. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: To make the shirataki noodles, run cold water over them and let them drain well. Toast the bacon pieces in a pan over medium-low heat until they are golden brown. Take it out of the pan and set it aside. Leave the bacon fat in the pan. Put the sliced mushrooms in the pan and cook them until they dry out and turn golden brown. To the pan, add the minced garlic and cook for one more minute. Add the heavy cream and mix it in by stirring. Let it cook on low heat for a few minutes, until it gets a little thicker. Grated Parmesan cheese should be added to the pan and stirred until it melts and becomes creamy. Add pepper and salt to taste. Put the cooked bacon back in the pan and add the shirataki noodles that have been rinsed. Toss everything together until it's all well mixed and hot. Before serving, sprinkle with fresh parsley.

Prep Time: 10 minutes

Cook Time: 15 minutes

Indulge in the luxurious flavors of this creamy pasta dish featuring earthy mushrooms, savory bacon, and the unmistakable aroma of truffle oil. Perfect for a cozy night in or a special dinner occasion.

Ingredients: 200g pasta of your choice. 150g bacon, chopped. 200g mushrooms, sliced. 2 cloves garlic, minced. 1 cup heavy cream. 2 tablespoons truffle oil. Salt and pepper to taste. Grated Parmesan cheese for garnish. Fresh parsley, chopped, for garnish.

Instructions: Follow the directions on the package to cook the pasta until it is al dente. Remove the water and set it aside. Boil chopped bacon in a big pan over medium-low heat until it gets crispy. Take the bacon out of the pan and set it aside. Leave the bacon fat in the pan. Put minced garlic and sliced mushrooms in the same pan. Cook the garlic and mushrooms until they turn golden brown. Add the heavy cream and truffle oil and mix them in. You can then add salt and pepper to taste. Toss the cooked pasta and crispy bacon around in the skillet with the creamy sauce until the pasta is covered evenly. Add grated Parmesan cheese and chopped parsley on top while the food is still hot. Have fun with your rich mushroom bacon truffle pasta!

Prep Time: 10 minutes

Cook Time: 20 minutes