I am so excited to announce the first guest post here at The Primitive Palate! Darcy, from Modern Low Carb, is bringing you a delicious recipe for fresh almond flour pasta paired with a creamy bacon & wild mushroom sauce! The pasta alone has about 7.5 net carbs per serving and with the sauce it rounds out to about 10 net carbs per serving. Not bad, when a regular serving is pasta is a whopping 75 carbs per serving!
I wrote to Darcy a few weeks ago about doing a guest post because her recipes look and taste like restaurant quality food. Being a classically trained chef, that get’s major points in my book! So without further adieu, let’s get on to the recipe!
Hi, I’m Darcy, and I blog at Modern Low Carb, where I share low carb, keto recipes made with real, fresh ingredients. I’m so excited to be here guest posting on The Primitive Palate. Sarah makes ketogenic food that is both beautiful and delicious, so in celebration of that talent, I wanted to share something special with you today. The recipe I’m sharing is homemade almond flour pasta with a bacon and wild mushroom sauce.
I love pasta. It’s definitely one of the foods that I miss most from my non-low carb days. I’ve bought almond flour pastas from specialty food stores, and they taste quite good and close in texture to regular pasta. However, they’re ridiculously expensive, so I wanted to try to replicate them at home. For this pasta recipe I use a combination of both almond flour and tapioca flour. A small caveat, the carbs in these flours definitely add up but when you’re eating low carb, a little bit of pasta goes a very long way. Especially when it’s topped with a sauce of crispy, smoky bacon, buttery mushrooms and cream sauce.
This is an incredibly unfussy dish. The fringy strips of pasta pair well with the smoky cream sauce. You can of course substitute zucchini noodles or shirataki noodles to keep your carb counts lower. But if you’re looking for a special treat that allows you to stay on plan, I highly recommend these noodles.
Fresh Pasta with Bacon and Wild Mushroom Sauce
For the pasta:
- Mix almond flour, guar gum, salt and tapioca flour together in a bowl and stir to combine. Make a well in the center of the bowl and add the eggs. Stir all ingredients together until combined.
- Set aside and allow liquid from eggs to soak into the pasta for about 20 minutes. Because of the flours we are using, additional time is necessary.
- After 20 minutes, shape the dough into a ball and begin kneading the dough a bit. If it is sticky you may need to dust with a bit of tapioca flour or wet your hands to prevent it from sticking.
- Using a rolling pin, roll the dough as flat as possible.
- Slice the dough in ½” strips.
- Bring a medium pot of water to a boil. Drop in the fresh pasta strips. Because of their freshness and consistency, they will boil within 1-2 minutes and rise to the top of the pot. Once they float to the top, remove them from the water and drain into a colander.
For the sauce:
- ½ shallot finely chopped
- 1 clove garlic, finely chopped
- 1/2 tsp fresh squeezed lemon juice
- 1 tbsp butter
- 8 oz fresh mushrooms – I use a mix of baby portobello, oyster and cremini
- ½ pound bacon, sliced into lardons
- ¼ tsp thyme
- 1 tbsp fresh parsley
- salt and pepper to taste
- 2 tbsp heavy whipping cream
- 4 tbsp freshly shaved Parmesan cheese
- In a skillet over medium heat, add bacon lardons. Cook for 5 minutes or until crispy, stirring occasionally. Using a slotted spoon, remove and set aside on a paper towel to absorb the excess grease.
- In the skillet with the bacon grease, add butter, shallot and garlic and heat until aromatic, taking care not to burn.
- Add mushrooms to the pan. Salt the mushrooms a bit (about 1/4 tsp) to bring out their natural flavor. Cook for about 3 minutes, until mushrooms begin to brown.
- Add bacon back to the skillet. Add parsley, thyme, whipping cream and lemon juice. Cook for an additional 2-3 minutes, allowing the sauce to thicken and flavors to combine.
- Plate four equal portions of pasta. Top each portion with ½ cup of the bacon mushroom sauce. Finish with a tablespoon of freshly shaved parmesan cheese and salt and pepper to taste. Serve and enjoy!