This pasta is essentially creamy chicken pasta with red and green bell peppers. There’s a nice punch of Cajun seasoning in there, too. To be honest, I have no idea why this pasta is called Rattlesnake Pasta. But I will say that the name caught my eye. If it had been called Cajun Chicken Alfredo Pasta, I might not have given it a second thought.
What you will need to make this low in carbohydrate pasta. Store Bought Shredded Mozzarella - 2 cups. I have no idea if any other cheese would work in this recipe. Mozzarella just seems like the perfect gooey/salty/cheesy consistency for this recipe. Egg Yolks-2. Slightly stir these. How to make this low carb keto pasta.
This low-carbohydrate pasta doesn't reheat as well as traditional pasta, so only make as much as you need for a meal. Fan easy, no-boil noodle, blend 2 eggs for every 1 ounce of cream cheese. Add a little salt and pepper or any herbs or seasonings you like.
Bring a large pot of water to a boil. Once boiling, add the noodles and gently stir for 30 seconds. Remove from the heat and drain the water. Run under water before transferring to bowls and top with your favorite low carb pasta toppings. TO STORE: Pasta can keep in their uncooked state for up to 1 week.