Let's Make Low Carb Noodles!!!

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Cyndie G

subheading: Pasta Recipe:

5 egg yolks

1 block cream cheese (8oz)

1 Tbsp cream

2 tsp unflavored gelatin

1 tsp crumbled parmesan cheese

2 Tbsp pork rind crumbs/pork panko

4 Tbsp egg white powder

Lard or tallow for greasing baking mats

Add yolks to a large bowl.

Soften cream cheese in microwave 1 minute. Stir to cool slightly and add to yolks. Combine well and whip for 20 to 30 seconds. Add cream (optional) and combine.

Add gelatin, parmesan (optional), and pork panko to egg mixture. Combine well.

Add 1 Tbsp egg white powder to egg mixture and combine well to avoid lumps. Continue one Tbsp at a time until all 4 Tbsp are added. This technique will avoid dry lumps of egg white powder.

Mixture should be a thick gluey/paste texture. If too thin add more egg white powder one spoon at a time until this texture is achieved.

Spread mixture thin (as thin as fettucini pasta noodles) on greased baking mats or parchment paper. Bake mixture at 325F for 15 minutes. Noodle sheet will start to lift and pull away. Remove from oven.

While still warm, will and cut sheet into desired noodle sizes. Shake gently with hands to separate and spread on cookie sheet. Place in 250F oven for 15 to 20 additional minutes to dehydrate. Noodles will be fairly dry to yhe touch and not as flexible. Let cool and air dry for 1 to 2 hours.

To use pasta, drop into boiling water for 1 to 2 minutes, pushing under surface until noodles look lighter and slightly puffier. Drain and serve immediately.

subheading: Traditional Style Carbonara Sauce Recipe (amounts per portion you want to serve):

1 to 2 egg yolks

¼ cup chopped browned bacon and fat

½ tsp fresh ground black pepper

¼ cup shredded pecorino Romano cheese

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