Begin by placing a cup of shredded mozzarella cheese into a microwave safe bowl. Microwave on high for 45 seconds to 1 minute, depending on the wattage of your microwave. If the cheese is not completely melted after the initial time, microwave it at 30 second intervals until it is completely melted. Do not overcook the cheese.

Stir the cheese well, and allow it to sit for a few minutes before adding the yolk.

Once the yolk has been added, stir until it is well incorporated into the cheese.

Melt the cheese in the microwave again for another 30 seconds.

Place the cheese mixture on top of a piece of parchment or wax paper. Put another piece of parchment or wax paper on top of it, and use a rolling pin to flatten it into a layer that is about ¼ of an inch thick.

Use a pizza cutter or sharp knife to slice the cheese mixture into thin noodle strips.

Place the strips on a rack, and place them into the fridge for at least 4 hours.

Bring a pot of water to a rolling boil on the stove. Place the noodles into the water, and allow them to cook for 15 seconds to 1 minute. Stir them to make sure they do not stick together. It will not take long for them to cook. If you notice them starting to fall apart, then they have been cooked too long.

Strain the noodles, and pour ice water over them immediately to keep them from sticking to each other.

Toss with your choice of low carb pasta sauces, and serve with freshly shredded parmesan.