For the pasta-
Blend the eggs, cream cheese, salt, garlic
powder, and pepper in a magic bullet or
blender. Pour into a butter greased 8 by 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.
For the sauce-
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.
Alternative Sauce Recipe-
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
Originally Submitted
1/16/2017
0 Out of 5 from
0 reviews
You can add this Egg Fast Recipe – Fettuccini Alfredo recipe to your own private DesktopCookbook.
