Keto Fettuccine with Pancetta & Mushrooms
Servings: 2
Soooo good. When you fancy a pasta dish, this will be your go-to recipe.
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Ingredients
FETTUCCINE
- 4 eggs - large, net weight 220g (U.S. = jumbo-size)
- 80 g cream cheese
- ½ tsp fine himalayan pink salt
- 15 g lupin flour
- ½ tsp xanthan gum
SAUCE
- 200 g pancetta cubes
- 300 g chestnut mushrooms - cleaned and sliced
- 2-3 cloves garlic - minced
- 2 pinches Himalayan pink salt or to taste
- 1 splash of white wine
- 160 g frozen spinach (approx 4 cubes, thawed, squeezed and chopped)
- 200 g double cream (U.S. = heavy cream)
- 30 g Parmigiano Reggiano
- 1 drizzle extra virgin olive oil * If needed - see Recipe Notes
Instructions
- take spinach cubes out of the freezer and allow them to thaw at room temperature.160 g frozen spinach
- pre-heat oven to
160 °C static. - using a Pyrex jug (easier to pour) or mixing bowl, whisk cream cheese to soften it, manually incorporate eggs one at a time, add remaining ingredients and whisk until you obtain a smooth batter (don’t use an electric whisk, as it will aerate the mixture and you definitely want to avoid that).4 eggs, 80 g cream cheese, ½ tsp fine himalayan pink salt, 15 g lupin flour, ½ tsp xanthan gum
- lay silicone baking sheets over two oven racks, pour 1/2 batter onto the centre of each baking sheet; using a flexible silicone spatula spread it evenly to form rectangular shape approx 33 x 23cm (11” x 9”).
- bake for 13 minutes (see recipe Notes below), then take the racks out and turn oven off.
- lift the ‘pasta’ sheets, flip them back onto the silicone sheets, and return them to the oven (heat off and door open) for 5 minutes so that moisture evaporates in the residual heat.
- finally, let cool completely, roll loosely along the long side, and slice across to create 1cm wide fettuccine; if a little sticky, spread them out and leave them to air-dry.
- cook pancetta cubes in a non-stick frying pan over medium heat for 10-15 minutes, while you clean and slice the mushrooms.200 g pancetta cubes
- when the pancetta fat is rendered (see recipe Notes below), pour in the sliced mushrooms along with the minced garlic and salt; add a splash of white wine.300 g chestnut mushrooms, 2-3 cloves garlic, 2 pinches Himalayan pink salt, 1 splash of white wine
- sauté for about 10 minutes, turning often, until most of the released water has evaporated.
- now stir in the thawed, squeezed and chopped spinach cubes, together with the cream, cheese and 100g fettuccine.200 g double cream, 30 g Parmigiano Reggiano, 1 drizzle extra virgin olive oil
- raise the heat, taste and adjust seasoning if necessary, and add a little water if the sauce seems too dry or dense.
- once everything is nice and bubbly, serve immediately.
Notes
Test if the ‘pasta sheets’ are done after 13 minutes baking time: lift a corner and see if it lifts without sticking. If not ready, bake for another minute or two.
When you put the sheets back in the oven, don’t leave them there for more than 5 minutes, or they’ll crisp up and you’ll struggle to roll and slice them. However, if that happens, don’t worry - they’ll be fine as your fettuccine will soften once stirred into the sauce. The default recipe makes 160g fettuccine. For 2 servings, you only need to use 100g; you can freeze the rest for another dish. *Lean pancetta will release less rendered fat, in which case, add a drizzle of extra virgin olive oil. Always use Metric Food Scales for accuracy.
When you put the sheets back in the oven, don’t leave them there for more than 5 minutes, or they’ll crisp up and you’ll struggle to roll and slice them. However, if that happens, don’t worry - they’ll be fine as your fettuccine will soften once stirred into the sauce. The default recipe makes 160g fettuccine. For 2 servings, you only need to use 100g; you can freeze the rest for another dish. *Lean pancetta will release less rendered fat, in which case, add a drizzle of extra virgin olive oil. Always use Metric Food Scales for accuracy.
Nutrition
Serving: 1half recipe | Calories: 1055kcal | Carbohydrates: 7.8g | Protein: 43g | Fat: 94g
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