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Creamy Low Carb Italiam Mac

THM-Friendly S; Single Serve
Servings 1


  • 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!