Ingredients:

  • 1 (7–8 oz / 200–225g) package Shirataki or Konjac Noodles (Fettuccine or Angel Hair style preferred)
  • Water (for rinsing and boiling)
  • 3 Tbsp (45g) Unsalted Butter
  • 4–5 cloves Fresh Garlic, finely minced
  • 1/2 cup (120 ml) Heavy Cream
  • 1/2 cup (50g) Freshly Grated Parmigiano Reggiano
  • 1/4 tsp Kosher Salt
  • 1/4 tsp Freshly Cracked Black Pepper
  • 1 Tbsp Fresh Italian Parsley, chopped, plus extra for garnish
  • A pinch of Red Pepper Flakes (optional)

Instructions:

  1. Rinse Thoroughly: Drain the package of Shirataki noodles and tip them into a colander. Rinse under cold running water for at least two minutes to remove the storage liquid’s aroma.
  2. Boil Briefly: Transfer the rinsed noodles to a small saucepan of lightly salted, boiling water. Boil for 2–3 minutes. Drain immediately.
  3. The Dry-Fry: Transfer the drained noodles immediately to your large non-stick skillet over medium-high heat—without any oil or butter. Toss and cook the noodles for 5–7 minutes, stirring frequently, until the moisture has completely evaporated and the noodles begin to squeak or look slightly opaque and dry. Set the dry noodles aside.
  4. Melt Butter: Return the skillet to medium-low heat. Add the unsalted butter and allow it to melt until foamy.
  5. Sauté Garlic: Add the minced garlic to the melted butter. Sauté gently for 60–90 seconds, stirring constantly. Do not allow the garlic to brown or burn, as it will turn bitter.
  6. Add Cream: Pour in the heavy cream and a pinch of salt and pepper. Increase the heat to medium and bring the mixture to a gentle simmer. Cook for 2–3 minutes, allowing the cream to reduce slightly and thicken.
  7. Remove from Heat: Take the skillet entirely off the heat source. This is vital for incorporating the cheese without clumps.
  8. Incorporate Parmesan: Add the freshly grated Parmesan cheese and the red pepper flakes (if using). Stir quickly and continuously until the cheese is melted and the sauce emulsifies into a smooth, luxurious consistency. Taste and adjust seasoning.
  9. Toss Noodles: Add the prepared, dry Shirataki noodles back into the sauce. Toss vigorously with tongs to ensure every strand is fully coated in the creamy sauce.
  10. Finish and Serve: Stir in the fresh chopped parsley. Serve immediately, topped with an extra sprinkle of Parmesan and a grind of black pepper.