🍝 2-Ingredient Carnivore Pasta
Ingredients:
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2 large eggs
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2 oz cream cheese (or 2 oz shredded mozzarella for a firmer noodle)
Optional tools: nonstick pan, parchment paper, pizza cutter or sharp knife.
👩🍳 Instructions:
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Blend eggs and cream cheese (or mozzarella) in a blender until smooth and fully combined.
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Pour the mixture into a nonstick pan or onto a parchment-lined baking sheet (as thin as possible — like a crepe).
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Cook gently over low-medium heat for 2–3 minutes (or bake at 325°F / 165°C for ~8 minutes) until set but not browned.
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Cool for a minute, then slice into thin strips using a pizza cutter or sharp knife to create “noodles.”
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Serve immediately — great with melted butter, ground beef, or a runny egg yolk on top.
🧠 Notes:
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Texture: Cream cheese gives it a soft, silky feel. Mozzarella makes it more chewy, like al dente pasta.
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Storage: Store in the fridge up to 3 days; reheat gently to avoid rubbery texture.
Want a zero-dairy version? I can give you a meat-and-egg-only pasta too — just ask.