Looking for a quick & easy keto pasta dish that can be prepared from start to serving in under 30 minutes? Try this Pancetta & Burst Tomatoes w/Low-carb Pasta. It’s a simple yet savory dish that’s bursting with flavors.
INGREDIENTS:
1 Tbls butter
1 Tbls extra virgin olive oil
4 oz pancettta
1 cup grape/cherry tomatoes
1 cup green onions, diced (divided)
1 head garlic, minced
Garlic salt to taste (may only need a couple twists as pancetta provides salt)
blend of sea salt, onion, garlic, parsley (can use indv.spices)
Black pepper to taste
1/2-2 tsp Italian Spaghettata seasoning: blend of Calabrian chili peppers, garlic, parsley, salt, tomatoes
2 seven-ounce packages Miracle Noodle Ready-To-Eat Angel Hair style pasta, drained
7.5 or 8 oz creme fraiche (can sub regular sour cream)
Parmesan cheese
Opt. garden/dried herbs
Favorite skillet
DIRECTIONS:
1. Saute butter, olive oil, pancetta, tomatoes, 2/3 cup diced green onions, garlic, & seasonings over med. heat until pancetta starts to brown.
2. Stir in noodles, continue sauteing until all is done then mix in cream fraiche. Feel free to press down to "burst" any tomatoes that are still whole w/back of a flat wooden spatula/similar utensil.
3. When ready to serve, portion onto large shallow bowls or plates, & garnish w/remaining diced green onions, Parm cheese, & herbs.
