Keto Amatriciana Pasta
Savor the rich and bold flavors of Italy with this Keto Amatriciana Pasta, a low-carb twist on the classic Roman dish. This recipe swaps traditional pasta for zucchini noodles or shirataki noodles, delivering a guilt-free yet equally satisfying experience. Crispy pancetta, aromatic garlic, and a spicy tomato sauce infused with red pepper flakes create a robust flavor profile that pairs perfectly with the light and fresh base. Topped with freshly grated Parmesan cheese and fragrant basil leaves, this dish balances indulgence and health effortlessly. Ready in just 40 minutes, this keto-friendly masterpiece is perfect for weeknight dinners or impressing guests with its authentic taste and vibrant presentation.
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Recipe Information
Ingredients
- 4 medium zucchini (or shirataki noodles)
- 6 ounces pancetta
- 2 tablespoons olive oil
- 2 large garlic cloves
- 14 ounces crushed tomatoes
- 0.5 teaspoon red pepper flakes
- 0.5 cup Parmesan cheese
- 8 leaves fresh basil leaves
- to taste salt
- to taste black pepper
Instructions
Start by preparing the zucchini noodles, also known as zoodles. Use a spiralizer to cut the zucchini into noodle shapes. If using shirataki noodles, rinse them thoroughly under cold water and set aside to drain.
In a large skillet, heat olive oil over medium heat. Add pancetta and cook until crispy, approximately 5-7 minutes. Use a slotted spoon to transfer the pancetta to a paper towel-lined plate, leaving the fat in the skillet.
Finely chop the garlic cloves and add them to the skillet with the pancetta fat. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
Add the crushed tomatoes to the skillet, stirring in red pepper flakes. Allow the mixture to simmer for about 10 minutes until thickened, stirring occasionally.
While the sauce is simmering, in a separate skillet over medium heat, lightly sauté the zucchini noodles or warm the prepared shirataki noodles for 3-4 minutes until heated through. Season with salt and black pepper to taste.
Once the sauce has thickened, return the crispy pancetta to the skillet with the tomato sauce, stirring well to combine. Taste and adjust seasoning with salt and black pepper as needed.
Divide the warmed noodles among four plates. Top each with a generous portion of the Amatriciana sauce.
Garnish with freshly grated Parmesan cheese and roughly torn basil leaves before serving.
Enjoy your Keto Amatriciana Pasta right away for the best flavor and texture.
Nutrition Facts
Calories |
1350 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.4 g | 149% | |
| Saturated Fat | 40.7 g | 204% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 227 mg | 76% | |
| Sodium | 5452 mg | 237% | |
| Total Carbohydrate | 26.3 g | 10% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 11.7 g | ||
| Protein | 57.2 g | 114% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 551 mg | 42% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1551 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
