Hey everyone, Anne here from Beyond the Bayou Blog! Guess what? I’ve got some exciting news to share – I’ve just whipped up a brand new batch of Low-carb Fettuccine Alfredo!
A dish that seamlessly combines rich flavors with a keto-friendly twist. This tantalizing recipe offers the perfect solution for those craving the comforting taste of traditional Fettuccine Alfredo without the guilt of high carbs.
With its velvety sauce and satisfyingly tender noodles, this low carb rendition delivers all the savory goodness you love in a healthier package.
Whether you’re following a keto lifestyle or simply seeking a lighter alternative, Low Carb Fettuccine Alfredo promises to satisfy your cravings while keeping you on track with your dietary goals.
Choosing Noodles For Keto Fettuccine Alfredo
When we think about classic dishes like beef stroganoff, they usually come served over egg noodles. So, to keep things as “authentic” as possible, let’s choose the right noodles for our Keto Fettuccine Alfredo.
Using noodles that are keto-friendly can make our dish even tastier. In this recipe, we use shirataki fettuccine noodles, but you can swap them for other kinds if you like.
Here are some noodle options and info if you’re not a fan of spaghetti squash:
- Shirataki Noodles: These noodles are made from the root of a konjac yam. They’re often packed in water and are perfect for keto or low-carb diets because they’re mainly water and glucomannan, a type of fiber. They’re super low in carbs, but watch out for brands that sneak in non-keto ingredients.
- Zucchini Noodles (Zoodles): If you’re not into shirataki noodles, zucchini noodles are a great alternative. You can easily make them with a spiralizer and a zucchini. Just sprinkle them with a bit of salt, let them sit, and then pat them dry to get rid of excess moisture before cooking.
Keto Fettuccini Alfredo Recipe
Equipment
- Medium Saucepan
- Wooden Spoon
- Pot for boiling water
- Colander
- Grater
- Knife
Ingredients
- 2 eggs
- 1 oz cream cheese
- pinch of salt
- pinch of garlic powder
- 1/8 teaspoon black pepper
- 1 oz Mascarpone cheese
- 1 tablespoon grated parmesan cheese
- 1 tablespoon butter
Instructions
- Blend eggs, cream cheese, salt, garlic powder, and pepper in a blender.
- Grease an 8×8 pan with butter and pour the mixture into it.
- Bake at 325°F for 8 minutes until just set.
- Let it cool for about 5 minutes.
- Gently release the pasta sheet from the pan with a spatula.
- Roll it up and slice into 1/8 inch thick slices.
- Unroll gently and set aside.
- In a small bowl, combine mascarpone, parmesan cheese, and butter. Microwave for 30 seconds, then whisk. Microwave for another 30 seconds and whisk until smooth.
- Toss the pasta in the hot sauce and serve immediately, optionally with more black pepper.
Nutrition
Tips You Should Try!
- Perfect Your Pasta Sheet: When blending your egg mixture, make sure it’s smooth and well combined. This will ensure your pasta sheet bakes evenly and comes out just right.
- Handle with Care: After baking, let your pasta sheet cool slightly before handling. This makes it easier to roll and slice into those delicious fettuccini strips without falling apart.
- Creamy Sauce Magic: When microwaving your mascarpone, parmesan cheese, and butter, keep an eye on it to avoid overheating. Stirring well after each microwave session ensures a smooth, velvety sauce that coats your fettuccini perfectly.
- Serve with Style: For an extra touch of flavor and presentation, sprinkle some freshly ground black pepper over your finished dish. It adds a subtle kick that complements the creamy richness of the Alfredo sauce.
What To Serve With Keto Fettuccini Alfredo ?
