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Homemade Keto Spaghetti photo

Keto Spaghetti

A low-carb take on classic spaghetti with a hearty meat sauce and parmesan.
Print Recipe Save it
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 8 servings

Equipment

  • Large Pot
  • Saucepan
  • Colander
  • Wooden Spoon

Ingredients
  

  • 1 pound keto spaghetti about 2 x 16 oz bags (see notes)
  • 1 recipe keto spaghetti sauce
  • 1 pound ground beef or ground chicken optional
  • 1/4 cup parmesan cheese to serve

Instructions
 

  • Prepare the keto spaghetti sauce according to the recipe instructions.
  • If using meat, add the ground beef or ground chicken to the sauce, simmer and stir occasionally until thickened, about 20 minutes; then set aside.
  • Bring a large pot of salted water to a boil and cook the keto spaghetti until al dente, about 8–10 minutes.
  • Drain the spaghetti in a colander, then either toss it with the sauce or divide the pasta among bowls and top with the sauce.
  • Sprinkle with 1/4 cup grated Parmesan cheese to serve.

Notes

  • Use any low-carb packaged spaghetti that cooks like regular spaghetti.
  • Do not use shirataki, tofu, or vegetable noodles for this recipe.
  • Great Low Carb Bakery spaghetti now contains gluten; consider soy bean spaghetti as a substitute.
  • Store leftovers in an airtight container in the refrigerator up to 5 days; keep pasta and sauce separate for best texture.
  • Freeze cooled pasta and sauce separately in freezer-safe containers up to 6 months.
  • Reheat single servings in the microwave for 30–45 seconds or in a saucepan over medium heat until warm.