Creamy Italian Mac (THM S-Friendly Recipe)
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As a Certified THM Lifestyle Coach, I really don't recommend Dreamfields pasta too often. But if you happen to be craving comfort food, this dish made with Dreamfields is exactly what you need. This recipe works well with steamed cauliflower, zucchini noodles, or spaghetti squash, too!Jump to Recipe
I've been eating different versions of this recipe for many years – it's perfect when the weather starts to turn colder. This is a single serve recipe, but you could multiply the ingredients (aside from the parmesan rind) to serve more!
You'll need ricotta, eggs, butter, parmesan, chicken broth, and Dreamfields pasta for this recipe. With Dreamfields, you'll want to stick to just one serving size. The shaped pastas are SO much easier to measure with Dreamfields – I find it's pretty easy to go over the serving size with the straight pastas, but the shapes have the serving size measurement right on the size of the box. For the elbows, Dreamfields says 1/2 cup of dry pasta is one serving.
The first step is to cut off the part of the parmesan rind – I usually use about 2″. This makes the pasta SO creamy and comforting.
Then you'll combine chicken broth, butter, parmesan rind, and salt and pepper to taste in a pot and bring it to a boil. I recommend keeping an eye on it – we want a rapid boil to cook the pasta, but we also want to make sure not to scorch the ingredients.
Next you'll temper the eggs and stir them in for a super creamy, protein-packed pasta dish!
This pasta dish is almost soup-like in consistency – the sauce is meant to be on the thinner side, creamy, and delicious!
Creamy Low Carb Italiam Mac
- 2 cups chicken broth
- 1/2 cup Dreamfields elbow macaroni
- 1 wedge Parmesan cheese with rind
- 2 tbsp butter
- 2 eggs
- 1/8 – 1/4 cup ricotta cheese (to taste)
- 1 bunch flatleaf Italian parsley
- salt and pepper to taste
- Cut off 1 to 2" of the parmesan cheese rind
- Combine chicken broth, butter, parmesan rind, and salt and pepper to taste in a pot and bring it to a boil (I use 1/2 teaspoon salt and 1/4 teaspoon of pepper to start)
- Once boiling, add Dreamfields macaroni and boil for ten minutes or until it's tender, then remove the pot from the heat and set aside (do not drain)
- Carefully ladle out 1/4 cup of the boiled chicken broth mixture and set aside
- Crack the two eggs into a bowl and whisk them until they are smooth. Then slowly pour in the still hot boiled chicken broth mixture and whisk quickly, tempering the eggs so they don't scramble. Whisking quickly will bring up the temperature without cooking the eggs
- Pour the tempered eggs into the pot with the boiled noodles and chicken broth, stirring quickly to incorporate the tempered eggs
- Without draining the pasta, pour the egg mixture into the pot and stir together
- Add ricotta cheese and stir until creamy and season with additional salt to taste
- Top the pasta with grated parmesan, freshly grated black pepper, and garnish with chopped parsley
- This pasta dish has a brothy, soup-like consistency. It's a family favorite and I hope you enjoy it!