Keto Fettuccini Alfredo that tastes like the real thing and works for a regular low carb diet or the 5 day keto egg fast. 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 degrees Fahrenheit for 8 minutes or until just set.
- Jamie Oliver 1. Make the Royal pasta dough, rolling the sheets out to the thickness of a playing card. Set up the fettuccine attachment on your pasta machine and gently run through each pasta sheet. Place on semolina-dusted tray until needed. 2.
Heavy whipping cream: for a richer and creamy flavor heavy whipping cream is preferred over whipping cream. Cream cheese: this adds a nice thick consistency to your alfredo sauce. Minced garlic: for best flavoring use fresh garlic and mince it the best you can. Garlic powder: adds to the rich and garlic flavoring.
Or, if making by hand, loosely roll up the pasta sheets, cut into strips just over ½cm wide, then use your fingertips to shake out and separate into strands. When ready, cook the fettuccine in a large pan of boiling salted water for 1 to 2 minutes, or until al dente.