This low carb Alfredo, made with spaghetti squash and served with pancetta, peas and shaved parmesan is sure to curb your pasta cravings. It is rich, delicious comfort food.
Low Carb Alfredo
Over the 15 years I worked in the restaurant industry, nearly all of the restaurants I worked in were Italian restaurants or at least had an Italian flair. Italian dishes are known for their heartiness and are often very carb heavy. Working in these restaurants was my own personal form of torture, but this recipe? It's redeemed me from all that yearning from pasta.
Using roasted spaghetti squash as the "pasta" in this keto alfredo dish makes the dish lighter, but just as satisfying, without a ton of carbs. Pancetta adds a nice salty savory layer, and the peas brighten up the dish with a pop of sweetness.
The roasted spaghetti squash in this recipe is an amazing low carb and gluten free substitution for pasta noodles. Enjoy an old classic in a waistline friendly version. The low carb alfredo sauce in this recipe is rich, creamy and garlicky. Everything a good low carb alfredo sauce recipe should be. Restaurant alfredo sauces typically use flour to help thicken the sauces. A true alfredo sauce should already be low carb - butter, cream, cheese and seasonings. Keto alfredo sauce is one of my favorite sauces to eat on just about anything - chicken, fish, casseroles. You name it, I love it!
Frequently Asked Questions
Spaghetti squash, zucchini noodles, shirataki noodles, cabbage shreds, hearts of palm noodles
Simply saute some garlic in butter, then add heavy cream, finely grated parmesan, and cracked black pepper and let it simmer until it thickens
½ cup of peas contains 11 total grams of carbs, 4 grams of fiber, and just 7 net grams of carbs. Spread out over 8 servings, this adds less than 1 gram of carbs per serving.