Qetoe Low Carb Creamy Fettucine with Pancetta and Mushroom.

Qetoe Low Carb Creamy Fettucine with Pancetta and Mushroom.

This Qetoe low carb Creamy Fettucine with Pancetta and mushroom is so delicious, it'll make you want to do a happy dance while you eat it. The crispy pancetta and tender mushrooms create a mouth-watering combination that's so good, you'll forget it's low carb. And the creamy sauce is so indulgent, you'll feel like you're treating yourself to a cheat meal, even though you're not. So, grab a fork and get ready to twirl your way into pasta heaven!



  • 200g fettuccine pasta
  • Pancetta, diced
  • Sliced mushrooms
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup grated parmesan cheese
  • Salt and pepper, to taste
  • Fresh parsley, chopped (optional)



  1. Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside.
  2. In a large skillet over medium heat, cook the diced pancetta until crispy, about 5-7 minutes. Remove the pancetta from the skillet and set it aside on a paper towel-lined plate.
  3. In the same skillet, add the sliced mushrooms and garlic. Cook until the mushrooms are tender and lightly browned, about 5-7 minutes.
  4. Add the cooked pancetta back to the skillet with the mushrooms and garlic.
  5. Pour in the heavy cream and grated parmesan cheese, stirring until the cheese is melted and the sauce is smooth. Add salt and pepper to taste.
  6. Add the cooked fettuccine pasta to the skillet with the sauce and toss until the pasta is coated in the creamy sauce.
  7. Serve hot, garnished with chopped fresh parsley, if desired.

Enjoy your delicious and creamy pancetta mushroom fettuccine!