About
This rich keto spaghetti is prepared from white cabbage ribbons, tender chestnut mushrooms, salty bacon and a heavy cream sauce.
This is a great treat meal for weekends, perfect with a side salad or some keto garlic bread.
Ingredients
- 4 medium mushrooms
- 2 slice – 6" long bacon
- 1 ¾ cup cabbage
- 1 tablespoon, grated parmesan cheese
- 1 clove garlic
- 1 tablespoon onion
- 1 tablespoon unsalted butter
- ⅔ cup heavy cream
- ¼ teaspoon salt, sea salt
- ⅛ teaspoon black pepper
Instructions
- Very thinly slice the cabbage into noodle like ribbons. Add to a pan of boiling water and simmer for 7-8 minutes or until tender. Drain away any excess water.
- Melt the butter in a saucepan over a medium heat and add the onion, sweating for a minute to soften.
- Roughly dice the bacon, clean and quarter the mushrooms and thinly slice the garlic. Add to the pan with the onion and cook until the mushrooms are tender and the bacon is crisp and golden.
- Add the heavy cream, season with salt and pepper and stir well to combine. Simmer for a few minutes to reduce and thicken.
- Add the cabbage noodles to the pan and stir well, coating them in the sauce.
- Scatter with grated parmesan. Serve hot.
Nutrition Facts
- Servings: 2
- Calories: 415.0kcal/1736.4kJ (per serving)
- Fat: 38.3g (per serving)
- Carbs: 12.0g (per serving)
- Protein: 9.2g (per serving)
