Ingredients

The following ingredients have 4 Servings
  • 2 pkts Shirataki Fettuccine (drained and rinsed)
  • 1 tablespoon Olive Oil
  • 3 cloves Garlic (sliced)
  • 1 sml Onion (sliced)
  • 6 ounces Bacon (diced)
  • 7 ounces Swiss Brown Mushrooms (sliced)
  • 9 fl ounces Heavy Cream
  • Salt (to taste)
  • Pepper (to taste)
  • ⅓ cup Parmesan Cheese (shredded)
  • 2 Egg Yolks
  • ⅓ cup Parsley (roughly chopped)
  • Parmesan Cheese (to serve)

Instruction

  • Place a large nonstick pan over medium-high heat and add the drained shirataki fettuccine. Fry for about 5 minutes until the pasta is hot and the excess moisture cooked off. Place into a bowl and set aside.
  • Return the pan to the heat and add the oil, garlic, onion, and bacon. Saute for 3-5 minutes until the onions have softened.
  • Add the mushrooms and saute until softened.
  • Add the cream and bring to a simmer. Simmer for 5-7 minutes until the cream has thickened slightly.
  • Turn off the heat and mix in the parmesan cheese and egg yolks. Mix well, as the residual heat will cook the egg and thicken the sauce.
  • Stir through the parsley and serve immediately with extra parmesan, if desired.