Italian Series – “Fettuccine all’Amatriciana”

Italian series is something I came up with knowing how people believe that is not possible to eat Italian foods while following a lowcarb or ketogenic diet.

Italian is one of my favorite cuisines, and there is something about the combination of spices and ingredients that so much makes me feel at home.

As far as the Italian series go, I still have a list of recipes waiting to be posted, but knowing how much some people miss a pasta, here it goes my keto version of Amatriciana, a classic Roman dish check these ones already published https://heelsandspices.com/2019/07/italian-inspired-chicken-stew/ and https://heelsandspices.com/2019/03/keto-tuscan-chicken/(opens in a new tab)

I used shirataki fettuccine, that you can buy at Amazon, but zoodles, cauliflower spaghetti (South Africa) or edamame spaghetti/fettuccine (Amazon) can also be used.

I promise you that if you follow my instructions, the funky smell of shirataki and the weird texture will go away, give it a try.

Enjoy my new Italian Series Recipe, and wait for more, Italian, tasty, quick, easy, and keto recipes.

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Shirataki Amatriciana

by: Dalila Dias

0.0 rating

• GF
• DF

Who says shirataki is awful? Not me, with simple tricks, you will a have a pasta that will surprise you. Amatriciana is one of my favorite pasta sauces, and I challenmge you to make it and leave me a comment!

• Difficulty:Easy
• Prep Time:20 mins
• Cook Time:25 mins
• Serves:2
• Freezable:No

Nutrition per portion

Ingredients

• 1 pack shirataki fettucine
• 1 can chopped tomato
• 3 slices streaky bacon or pancetta
• Red pepper flakes to taste
• 1 tbsp olive oil
• 2 tbsp chopped onion
• 1 clove garlic, minced
• 30 g grated Pecorino Romano cheese
• 1/2 tsp freshly ground black pepper
• 1 tbsp chopped parsley

Method

• Wash and drain the shirataki (if you do not have fettuccine, any form will do)
• In a bowl add water, 1 tbsp vinegar, 1 tbsp tomato (from the canned tomatoes for the sauce) and let it rest for 20 minutes
• Drain the shirataki and dry fry for 3 to 4 minutes, set aside
• Slice the pancetta/bacon in small sized strips
• Heat the olive oil in a frying pan and add the pancetta /bacon, cooking on a high heat until crisp
• Stir in the chilli flakes and cook for a few seconds
• Remove the pancetta and add the onions and garlic
• Cook on low heat for 5 minute, add the tomatoes, and simmer for 10 to 15 minutes, stirring occasionally until thickened.
• Cook your shirataki in boilng water for 5 minutes, drain
• Add the shirataki to the pan with the sauce, half of the grated pecorino and the cooked pancetta
• Mix everything together to coat the pasta.
• Serve topped with the remaining pecorino and chopped parsley.