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Keto Spaghetti

A low-carb take on classic spaghetti with a hearty meat sauce and Parmesan.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Servings: 8 servings

Ingredients

  • 1 lb keto spaghetti about 2 x 16 oz bags (see notes)
  • 1 recipe keto spaghetti sauce prepare as directed
  • 1 lb ground beef or ground chicken optional
  • 1/4 cup Parmesan cheese to serve

Instructions

  • Prepare the keto spaghetti sauce according to its recipe or package instructions.
  • If using meat, brown the ground beef or ground chicken in a saucepan over medium heat until fully cooked; then add it into the sauce and simmer for 20 minutes, stirring occasionally, until thickened.
  • Bring a large pot of salted water to a boil, then add the keto spaghetti and cook 8–10 minutes until al dente or according to package directions.
  • Drain the spaghetti in a colander and return to the pot or to bowls.
  • Toss the cooked spaghetti with the sauce or plate the spaghetti and top with the sauce, then sprinkle with Parmesan to serve.

Equipment

  • Large Pot
  • Saucepan or skillet
  • Colander
  • Wooden spoon or spatula
  • Measuring cup

Notes

  • Use any low-carb packaged spaghetti that cooks like regular pasta; do not use shirataki, tofu, or vegetable noodles.
  • Great Low Carb Bakery spaghetti was reformulated and may contain gluten now.
  • A suitable substitute is soybean spaghetti.
  • Store leftovers in an airtight container in the refrigerator for up to 5 days.
  • For best texture, keep pasta and sauce separate when storing.
  • Freeze pasta and sauce separately in freezer-safe containers for up to 6 months.