Low Carb Fettuccine With Only 2 Ingredients

In this low carb fettuccine The cheese gives it the springiness you expect in al dente pasta. It feels like eating real pasta. When it hit the back of my throat as I was swallowing, I was convinced I was eating pasta. low carb fettuccine will take on the flavor of any sauce you use. This opens the door to a lot of possibilities. Most importantly, it will satisfy your pasta cravings.

The inspiration for this recipe came from one of my readers named Tanya. She originally did a test run using the Quesadilla Dough recipe. Once she told me that she had tried drying it for several hours and then kept it together to boil, I immediately went out and bought five bags of shredded mozzarella. Quesadilla dough makes a little too much and that’s how I came up with this concept on Simple Cheese and Yolk. And it works! Thank you Tanya for sharing your ideas and experiences! I have never been more nervous looking at the publish button!!! I hope this is a recipe that everyone will enjoy.

Low carb fettuccine | Ingredients

• 1 cup grated mozzarella cheese
• 1 egg yolk

Low carb fettuccine | Preparation

1. Add the mozzarella to a bowl and microwave for 1-2 minutes, until melted.
2. Let the mozzarella cool for 30 seconds.
3. Using a spatula, gently mix the egg yolk into the cheese.
4. Transfer the mixture to a sheet of parchment paper.
5. Place another piece of parchment paper over the dough and press with your hand until the dough is thin, to the thickness you desire.
6. Remove the top piece of parchment paper and cut the dough into thin strips.
7. Place the “dough” on a rack and refrigerate for four hours or overnight.
8. Place the “dough” in boiling water for one minute.
9. Drain in a colander and run ice water over the low carb fettuccine to prevent them from sticking together.
10. Serve with your favorite sauce.
11. Enjoy!