Yes you heard me, I am making a "skinny" low carb summer fettuccine dish. I am using my fave Shirataki noodles...I love them, they only have 20 calories per serving, and only 3 carbs! They are made with tofu, but are delicious, I fooled people at dinner thinking they were real pasta... and ya know what they couldn't tell the difference! What a great healthy way to make Italian sunday dinner enjoy! ♥
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You can purchase Shirataki noodles here.. http://www.genkiusainc.com/
serves 4-6
Ingredients ♥
1 1/2 cups Shirataki fettuccine noodles
For The Sauce: ♥
1 Tablespoon Olive Oil
1/4 Pound Guanciale, Diced
3 Cloves Garlic, Peeled & Thinly Sliced
2 Cups Cherry Tomatoes, Cut In Half
Salt & Pepper
1/4 Cup Chopped Fresh Parsley
To Serve:
Grated Pecorino Cheese
Directions ♥
Place a large pot of lightly salted water on to boil.
In a small saucepan, heat the olive oil, then cook the guanciale until lightly browned over medium heat, about 7 minutes.
Add the garlic and cook another minute or two until fragrant.
Add the tomatoes, and cook another 5 to 7 minutes, stirring often until the tomatoes soften and begin to break down.
Season with salt and pepper and mix in parsley.
Cook the pasta until it is al dente, then drain, reserving a small cup of pasta water.
Return the drained pasta to the pot along with the tomato mixture and stir well over medium heat for a couple of minutes, adding a little water if the pasta seems a little dry.
Serve in individual bowls, topped with a heaping spoonful of grated Pecorino cheese. enjoy!
Buon Appetito!
♥
xoxo,
Kira
.jpg)
You can purchase Shirataki noodles here.. http://www.genkiusainc.com/
serves 4-6
Ingredients ♥
1 1/2 cups Shirataki fettuccine noodles
For The Sauce: ♥
1 Tablespoon Olive Oil
1/4 Pound Guanciale, Diced
3 Cloves Garlic, Peeled & Thinly Sliced
2 Cups Cherry Tomatoes, Cut In Half
Salt & Pepper
1/4 Cup Chopped Fresh Parsley
To Serve:
Grated Pecorino Cheese
Directions ♥
Place a large pot of lightly salted water on to boil.
In a small saucepan, heat the olive oil, then cook the guanciale until lightly browned over medium heat, about 7 minutes.
Add the garlic and cook another minute or two until fragrant.
Add the tomatoes, and cook another 5 to 7 minutes, stirring often until the tomatoes soften and begin to break down.
Season with salt and pepper and mix in parsley.
Cook the pasta until it is al dente, then drain, reserving a small cup of pasta water.
Return the drained pasta to the pot along with the tomato mixture and stir well over medium heat for a couple of minutes, adding a little water if the pasta seems a little dry.
Serve in individual bowls, topped with a heaping spoonful of grated Pecorino cheese. enjoy!
Buon Appetito!
♥
xoxo,
Kira
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