This dish is my all-time favorite, it’s unbelievably delicious

Heat the olive oil in a large skillet over medium heat. Add the ground sausage and cook until browned, breaking it up with a spoon as it cooks.

Add the sliced mushrooms and minced garlic to the skillet. Sauté until the mushrooms are tender and the garlic is fragrant.

Reduce the heat to low and stir in the heavy cream. Let it simmer gently for a few minutes until it begins to thicken.

Stir in the grated Parmesan cheese, allowing it to melt into the sauce. Season with salt and pepper to taste.

Meanwhile, prepare the low carb pasta according to the package instructions. If using zucchini noodles, you can sauté them briefly in a separate pan until just tender.

Toss the cooked pasta with the creamy sausage and mushroom sauce until well coated.

Serve hot, garnished with fresh parsley.

For a spicier kick, use hot Italian sausage or add a pinch of red pepper flakes to the sauce. If you prefer a vegetarian version, omit the sausage and add more mushrooms or other vegetables like bell peppers or spinach. You can also experiment with different types of cheese, such as Asiago or Pecorino Romano, for a different flavor profile. For a dairy-free version, substitute the heavy cream with coconut milk and use nutritional yeast in place of Parmesan.