Fettuccine drenched in Alfredo sauce; topped with parmesan cheese and parsley flakes is the perfect comfort food to me!  But is it low carb? That’s the question I have been asking myself lately, as I enter my second week on Atkin’s low carb diet.
Although I don’t count my carbs, I still check the nutritional facts on packaging to make sure the foods I’m about to eat contain the lowest carbohydrates possible!
I created my low carb fettuccine Alfredo noodles using Nasoya mushroom noodles. These noodles contain only one net carb. In order to figure the total net carbs on various foods, you subtract the total amount of carbohydrates from fiber, and that will give you the net carbs in packaged food items.  The Alfredo sauce in this recipe is made using a combination of heavy cream and parmesan cheese. What are some of your favorite noodle recipes?


Low Carb Fettuccine Alfredo Noodles


  • 1 cup Heavy Cream
  • 1 cup Parmesan cheese
  • 1 tbsp Kerry Gold Butter
  • 1 tsp Garlic powder
  • 1 tsp Parsley flakes
  • 1 tsp Trader Joe’s 21 Seasonings Salute
  • 1 tsp Basil powder


  1. First strain Nasoya noodles. After straining the noodles place them in a pot of boiling water for 2 minutes. Heat a saucepan with1 tbsp of Kerry Gold butter. Next place 1cup of heavy cream and 1 cup of Parmesan cheese into the pan, and whisk all the ingredients together. As the mixture solidifies add all of your seasonings. Lastly, lower the heat on your stove, and add the Nasoya mushroom noodles. 

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