Low Carb Spaghetti Alfredo
Indulge guilt-free in this creamy, satisfying Low Carb Spaghetti Alfredo recipe, a perfect choice for those seeking a carb-conscious twist on a classic Italian favorite! Featuring zucchini spirals or shirataki noodles, this dish delivers all the rich, velvety goodness of traditional Alfredo sauce without the carb overload. The sauce combines the decadence of heavy cream, unsalted butter, and freshly grated Parmesan cheese, infused with garlic and a pinch of nutmeg for an irresistible depth of flavor. Quick to prepare in under 30 minutes, this keto-friendly meal is ideal for busy weeknights while still feeling gourmet. Top with fresh parsley for a vibrant finish, and savor every bite of this smooth, cheesy delight. Perfect for keto, low-carb, and gluten-free diets, this recipe is bound to be your new go-to comfort food!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 medium-sized (or 200g shirataki noodles) Zucchini (for noodles) or shirataki noodles
- 4 tablespoons Unsalted butter
- 1 cup Heavy cream
- 1 cup Parmesan cheese, grated
- 2 cloves Garlic, minced
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon (or to taste) Black pepper, freshly ground
- 0.25 teaspoon Nutmeg (optional, for added flavor)
- 1 teaspoon Olive oil (optional, for cooking zucchini noodles)
- 1 tablespoon Fresh parsley, chopped (optional, for garnish)
Instructions
If using zucchini: Wash the zucchinis and spiralize them into noodle shapes using a spiralizer. Set the zucchini noodles aside in a bowl. If using shirataki noodles: Drain and rinse them well under cold water, then set aside.
Heat a large skillet over medium heat. If using zucchini noodles, add 1 teaspoon of olive oil to the pan and sauté the noodles for 2-3 minutes until they are slightly tender but still firm (al dente). Transfer to a plate and keep warm. For shirataki noodles, simply heat them in a dry skillet for 2-3 minutes to remove excess moisture.
In the same skillet, lower the heat to medium-low and melt 4 tablespoons of unsalted butter.
Once the butter is melted, add the minced garlic and sauté for 30 seconds to 1 minute, until fragrant but not browned.
Add 1 cup of heavy cream to the skillet and stir well. Simmer gently for 2-3 minutes until the mixture slightly thickens.
Stir in 1 cup of grated Parmesan cheese a little at a time, whisking constantly until the cheese is fully melted and incorporated.
Season the Alfredo sauce with salt, freshly ground black pepper, and a pinch of nutmeg (if using). Stir well and taste to adjust seasoning.
Add the cooked zucchini or shirataki noodles to the skillet and toss them gently in the Alfredo sauce to coat evenly.
Remove from heat and plate the noodles. Optionally, garnish with freshly chopped parsley for a burst of color and flavor.
Serve immediately and enjoy your creamy, low-carb spaghetti Alfredo!
Nutrition Facts
Calories |
1686 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.6 g | 203% | |
| Saturated Fat | 93.3 g | 466% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 444 mg | 148% | |
| Sodium | 3858 mg | 168% | |
| Total Carbohydrate | 21.9 g | 8% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 12.7 g | ||
| Protein | 40.3 g | 81% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1014 mg | 78% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1653 mg | 35% | |
*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.
