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Cook the keto pasta until al dente, around 10-12 minutes. Drain and set aside.
In a small saucepan, add the heavy cream and place over medium heat. Once the cream begins to simmer, reduce to low.
Add the shredded cheeses, salt, and pepper, and let it melt into the cream. Stir for 4-5 minutes, until thick and smooth.
Add the drained pasta into the cheese sauce and remove from the heat. Mix until combined and serve immediately.