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INGREDIENTS2 c. shredded mozzarella3 egg yolks1 c. marinara sauce1 tbsp. Chopped fresh basil, for garnishGrated Parmesan, for servingDIRECTIONS1. In a medium, heatproof bowl, melt mozzarella in microwave, 1 minute to 1 minute 30 seconds. Stir in egg yolks, one at a time, until completely incorporated. If mixture begins to harden, microwave for 20 seconds more.2. Grease two pieces of parchment paper with cooking spray. Place pasta mixture between prepared sheets and roll with a rolling pin until about ¼” thick. Using a knife or pizza cutter, slice into fettuccine-sized noodles. Transfer to a flat surface, and refrigerate until firm, about 4 hours or up to overnight.3. To cook: In a large pot of salted, boiling water, cook pasta, about 45 seconds - 1 minute. Drain and return to pot.4. Serve with warm marinara and garnish with basil and Parmesan.Forget everything you know about making pasta. All you need is mozzarella and eggs.To make the fettuccine, simply roll out the mixture between two pieces of parchment paper then use a knife to make long strips. The hardest part: Waiting while you let the noodles hang out in the refrigerator for 4 hours. Thankfully, once properly chilled, they only take about a minute to cook in boiling water. We served our pasta with marinara, parm and basil. But they're even amazing with just a little bit of butter and freshly ground black pepper. Or, of course, tossed in alfredo sauce. You do whatever you want and feel good about it. Because you're living your best low-carb life, in all its cheesy glory.