I’m a sucker for pasta dishes, but let’s face it… this time of year, I definitely don’t need to be scarfing down a huge dish of fettuccine alfredo!
This recipe doesn’t actually contain any pasta, but you’ll be pleasantly surprised how similar it is to a big bowl of fettucine alfredro. And no “zoodles” – listen, I’m a fan of vegetables spiraled to act like noodles, but it just isn’t the same no matter how hard you close your eyes.
I Breath I’m Hungry is a GENIUS. I was prepared to hate this dish, but it is simple to make and super satisfying. All the credit goes to her for the “noodle” recipe, but I did tweak the sauce more to my tastes, because I found her version to be a little too heavy on the cream cheese flavor. Not that it wasn’t good… I still ate every bite!
I know this recipe sounds really weird, but give it a try. If you’re craving carbs, you’re going to love it.
Low-Carb Fettuccine Alfredo (You Won’t Believe It’s Not Pasta!)
- 4 eggs
- 2 oz cream cheese
- pinch of salt
- pinch of garlic powder
- pinch of black pepper
- 2 Tablespoons butter
- 2 ounce cream cheese
- 3 Tablespoons grated parmesan cheese
- 5 Tablespoons heavy cream
Blend the ingredients for the "noodles" until well-combined. Allow to site for 5-10 minutes so the bubbles settle.
Pour into a heavily greased 9x13 baking pan.
Bake at 325 degrees Fahrenheit for 8-12 minutes, or until the mixture is set. Make sure not to over bake or it will become rubbery.
Allow to cool for 5-10 minutes, then carefully remove with a spatula and cut into thin strips. You may need to remove the sheet in several pieces if it doesn't slide out of the dish easily.
While noodles are cooling, make sauce by combining the sauce ingredients in a small saucepan over medium high heat, stirring occasionally.
Once the cheese has melted, toss the noodles in the sauce and serve immediately.
If you are looking for more low-carb recipes, here are a few we love…