Try this Egg Fast Fettuccini Alfredo (Low Carb) recipe.
- Carbohydrate 14.2109436803981 g
- Cholesterol 105.42207583426 mg
- Fat 33.9729271741983 g
- Fiber 0.01325 g
- Protein 12.7996971902271 g
- Saturated Fat 20.1099612462612 g
- Serving Size 1 1 serving (319g)
- Sodium 723.809188357536 mg
- Sugar 14.1976936803981 g
- Trans Fat 3.74406785001106 g
- Calories 407 calories
Step-by-step
- Blend the eggs, cream cheese, salt, garlic powder, and pepper in a magic bullet or blender.
- Pour into a butter-greased 8 x 8 pan.
- Bake at 325 for 8 minutes or until just set.
- Remove and let cool for about 5 minutes.
- Using a spatula, gently release the sheet of "pasta" from the pan.
- Roll it up and slice with a sharp knife into 1/8 inch thick slices.
- Gently unroll and set aside.
- Combine the mascarpone, parmesan cheese, and butter in a small bowl.
- Microwave on high for 30 seconds.
- Whisk.
- Microwave on high another 30 seconds.
- Whisk again until smooth (this may take a minute because the sauce will have separated - keep whisking and it will come back together!)
- Add the pasta to the hot sauce and toss gently.
- Serve immediately with more freshly ground black pepper if desired.
- As an alternative to the mascarpone, you can make this sauce in the same method with 2 oz cream cheese, 2 Tbsp heavy whipping cream, 1 Tbsp parmesan, 1 Tbsp butter - it will taste amazing, but is not technically legal on the Egg Fast due to the heavy whipping cream.
- I doubt it will make a big difference in your results though, so if it's what you have on hand, go for it!
Building the Egg Sheet
Working within strict carbohydrate limits requires transforming simple proteins into a functional noodle. Blending eggs with cream cheese introduces both structure and moisture retention. Pour the liquid into an 8x8 pan and bake at 325 degrees Fahrenheit for exactly 8 minutes. Pull the sheet when it is just set to prevent rubbery edges. Cool the sheet for 5 minutes before slicing it into eighth-inch ribbons to maintain structural integrity.
Emulsifying the Sauce
High dairy fat splits easily when exposed to rapid heat. Microwaving the mascarpone, parmesan, and butter in 30-second intervals prevents the milk solids from burning. Vigorous whisking forces the separated fats back into a unified emulsion. Keep stirring until the sauce turns glossy and smooth before introducing the noodles.
Managing Substitutions
Modifying dairy components alters both texture and compliance goals. Swapping the mascarpone for two ounces of cream cheese and two tablespoons of heavy cream yields a similar richness. Heavy whipping cream changes the macronutrient profile slightly but preserves the velvety viscosity required to coat the egg ribbons.
