Egg Fast Fettuccine Alfredo

2		eggs
1  ounce		cream cheese
1  pinch		of salt
1  pinch		of garlic powder
1/8  teaspoon		black pepper
1  ounce		Mascarpone cheese
1  tablespoon		grated parmesan cheese
1  tablespoon		butter

Tip: Click on the ingredient links to learn the nutritional information for all the Egg Fast Fettuccine Alfredo ingredients. The serving size for any ingredient in Egg Fast Fettuccine Alfredo may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

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 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.

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!