Sourced from: Infinite Health Blog, by Dr. Davis, originally posted on the Wheat Belly Blog: 2013-04-24

Fettucine Alfredo from the Wheat Belly Cookbook

Here’s a recipe for Fettucine Alfredo from the Wheat Belly Cookbook:

Prep time: 5 MINUTES Total time: 15 MINUTES
Makes 4 servings

Remember: Don’t be afraid of fat! Cheese, butter, and heavy cream shine in this Fettuccine Alfredo, minus the truly unhealthy ingredient, wheat. Surely the kids will eat their broccoli when it’s served along with this pasta dish!

3 packages (7 or 8 ounces each) shirataki fettuccine, rinsed and drained
4 tablespoons butter
1 clove garlic, minced
¾ cup heavy cream
¾ cup grated Parmesan cheese
¼ cup grated Pecorino Romano cheese
¼ teaspoon sea salt
¼ teaspoon ground black pepper
Pinch of ground red pepper
1 tablespoon minced fresh parsley (optional)

Set a large pot of water over high heat. Cook the fettuccine according to package directions. Drain.

In the same pot over low heat, cook the butter and garlic for 2 minutes, or just until the garlic is fragrant. Add the cream, Parmesan, Pecorino Romano, salt, black pepper, and red pepper. Cook for 2 minutes, or until heated through. Add the fettuccine and toss to coat well.

Sprinkle with the parsley.

PER SERVING: 350 calories, 9 g protein, 8 g carbohydrates, 34 g total fat, 22 g saturated fat, 5 g fiber, 590 mg sodium