Step 1

Blend the eggs, cream cheese, salt, garlic powder, and pepper in a magic bullet or blender. Pour into a butter-greased 8 x 8 pan. Bake at 325 for 8 minutes or until just set. Remove and let cool for about 5 minutes. Using a spatula, gently release the sheet of “pasta” from the pan. Roll it up and slice with a sharp knife into 1/8 inch thick slices. Gently unroll and set aside.

Step 2

Combine the mascarpone, parmesan cheese, and butter in a small bowl. Microwave on high for 30 seconds. Whisk. Microwave on high another 30 seconds. Whisk again until smooth (this may take a minute because the sauce will have separated – keep whisking and it will come back together!) Add the pasta to the hot sauce and toss gently. Serve immediately with more freshly ground black pepper if desired.

Step 3

As an alternative to the mascarpone, you can make this sauce in the same method with 2 oz cream cheese, 2 Tbsp heavy whipping cream, 1 Tbsp parmesan, 1 Tbsp butter – it will taste amazing, but is not technically legal on the Egg Fast due to the heavy whipping cream. I doubt it will make a big difference in your results though, so if it’s what you have on hand, go for it!