Makes: 1 serving
1 oz cream cheese
pinch of salt
pinch of garlic powder
1/8 tsp black pepper
1 oz Mascarpone cheese
1 Tbsp grated parmesan cheese
1 Tbsp butter
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.
Combine the mascarpone, parmesan cheese, and butter in a small bowl.
Microwave on high for 30 seconds.
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
Serving: 1 cup
Net Carbs: 2 g
Fat: 47 g
Protein: 19 g
Image + recipe from I breathe I'm hungry