Home / Recipes / Gluten Free / Low Carb Creamy Bacon And Mushroom Spaghetti
Low Carb Creamy Bacon And Mushroom Spaghetti
How to Make It
Step 1
Very thinly slice the cabbage into noodle like ribbons. Add to a pan of boiling water and simmer for 7-8 minutes or until tender. Drain away any excess water.
Step 2
Melt the butter in a saucepan over a medium heat and add the onion, sweating for a minute to soften.
Step 3
Roughly dice the bacon, clean and quarter the mushrooms and thinly slice the garlic. Add to the pan with the onion and cook until the mushrooms are tender and the bacon is crisp and golden.
Step 4
Add the heavy cream, season with salt and pepper and stir well to combine. Simmer for a few minutes to reduce and thicken.
Step 5
Add the cabbage noodles to the pan and stir well, coating them in the sauce.
Step 6
Scatter with grated parmesan. Serve hot.
Ingredients
- Mushrooms – 4 medium
- Bacon – 2 slice – 6″ long
- Cabbage – 1-¾ cup
- Parmesan Cheese – 1 tablespoon, grated
- Garlic – 1 clove
- Onion – 1 tablespoon
- Unsalted Butter – 1 tablespoon
- Heavy Cream – ⅔ cup
- Salt, Sea Salt – ¼ teaspoon
- Black Pepper – ⅛ teaspoon
