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Pasta with Asparagus Pancetta and Pine Nuts (Low Carb, Gluten-Free)

Course Low Carb, Main Course, pasta
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2
Calories 205 kcal


  • 2 teaspoons extra virgin olive oil
  • 2 ounces uncured antibiotic-free pancetta diced
  • 1 bunch asparagus trimmed, cut into 1 1/2" diagonal pieces
  • 3 garlic cloves minced
  • 4 ounces tofu shirataki noodles rinsed and drained
  • salt and freshly ground pepper to taste
  • fresh grated Parmigiano-Reggiano cheese
  • 1 tablespoon toasted pine nuts
  • fresh lemon wedge


  1. Place olive oil and pancetta in saute pan and cook until pancetta crisps up; use slotted spoon to remove pancetta to a bowl; reserve.
  2. Add asparagus and garlic to same pan and saute until asparagus is crisp and a little tender, about 3 minutes. Add shirataki noodles and toss until heated through. Season with salt and freshly ground pepper. Transfer to serving bowls. Sprinkle with cheese, pine nuts and reserved crispy pancetta. Squeeze lemon wedge over pasta. Serve.
Nutrition Facts
Pasta with Asparagus Pancetta and Pine Nuts (Low Carb, Gluten-Free)
Amount Per Serving
Calories 205 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 4g25%
Cholesterol 18mg6%
Sodium 188mg8%
Potassium 104mg3%
Carbohydrates 3g1%
Protein 5g10%
Vitamin A 60IU1%
Vitamin C 1.8mg2%
Calcium 8mg1%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.