Creamy Shirataki Fettuccine with Ham and Ricotta

Recipe makes 4 servings


For the Fettuccine:
2 packs (226g each) of shirataki fettuccine noodles, drained and rinsed
1 Tbsp (14ml) olive oil

For the Cream Sauce:
1 cup (238g) heavy cream
1/2 cup (122ml) unsweetened almond milk (or any low-carb milk alternative)
1/2 cup (50g) grated Parmesan cheese
1/4 cup (56g) cream cheese
2 cloves garlic, minced
Salt and pepper to taste
Pinch of nutmeg (optional)

For the Ham and Ricotta:
1 cup (150g) cooked ham, diced
1/2 cup(123g) ricotta cheese
Fresh parsley, chopped (for garnish)



Rinse the shirataki fettuccine noodles thoroughly under cold water. Heat the olive oil in a large pan over medium heat. Add the rinsed shirataki noodles to the pan and sauté for 3  to 4 minutes to remove excess moisture. Set it aside. 

In a saucepan, combine heavy cream, almond milk, grated Parmesan cheese, cream cheese, minced garlic, salt, pepper, and nutmeg (if using). Heat the mixture over medium heat, stirring continuously, until the cheeses are melted and the sauce is smooth and creamy.

Add the diced ham to the cream sauce and stir until well combined. Let it simmer for a couple of minutes to heat the ham through. Gently fold in the ricotta cheese until it is well incorporated into the sauce.

Add the sautéed shirataki fettuccine noodles to the cream sauce mixture. Toss everything together until the noodles are well coated.

Garnish the dish with freshly chopped parsley and serve at once while it is hot.

Nutritional breakdown per serving (recipe makes 4 servings)

440 Calories
15g Protein
39g Fat
2g Fiber
11.4g Total Carbs
9.4g NET Carbs