When I was 12 years old my mom took me to a cooking class in a fancy gourmet cooking store. In addition to learning how to make fresh pasta, we made the traditional gluten-filled version of this dish.
It was one of my best memories and I wanted to recreate it into a keto/low carb alfredo pasta dish with bacon and peas. It was so fun hanging out with my mom and all those adults learning how to cook. It felt like traveling to Italy and learning how to cook Italian food at the same time.
It was an experience I will never forget because of all the smells and tastes that were so new to me. Pasta will always be comfort food to me even though don’t eat the real thing anymore.
In this modified version, I adapted it to be low carb and keto with even a dairy free Alfredo sauce recipe. I used beef bacon from Whole Foods but feel free to use any type of bacon you like.
If you enjoy it as much as I do you will be a happy and full camper. Leave a comment and let me know if you enjoy the recipe or shoot me a message on my contact form here.
Prep time: 10 minutes
Cooking time: 20 minutes
8 oz bacon of choice
1 cup frozen peas (order here)
2 packages miracle noodles (order here) or cooked and 2 cups cooked spaghetti squash
1 can coconut milk (order here) or 1.5 cups heavy cream
1/2 cup chicken broth (order here)
3/4 teaspoon sea salt (order here)
1/2 teaspoon ground black pepper (order here)
handful chopped parsley or cilantro (optional)
parmesan cheese, for topping (optional)
Heat up a frying pan over medium-high heat. Cut the bacon into strips, crosswise and add them into the frying pan. Sauté the bacon slightly to let it cook on all sides for about 5-7 minutes until crispy, remove and put on a plate covered with a paper towel. In a sauce pan over medium heat, place the coconut milk and broth in sauté pan with the salt and pepper and let it come to simmer. When the mixture starts to thicken up after about 5 minutes, add the peas and keep cooking until the peas are just getting soft, about 5 minutes. Turn the burner off. Remove the noodles from the plastic, rinse with water and drain them (omit this step if using spaghetti squash). Pat the noodles dry with a hand towel or paper towels until most of the moisture is gone. Add the noodles to the cream sauce, and stir the mixture until the noodles are coated with sauce. Portion the pasta mixture onto plates and top with bacon and fresh herbs. Add Parmesan cheese on top, if using and serve.
Nutrition Facts: Calories:635 , Protein: 26.8g, Fat: 52.9g, Total Carb: 17g, Net Carb: 12.1g, Fiber: 4.9g (nutrition facts based on 4 servings)