Photo by Lance Barton

Low Carb Spaghetti

A killer comfort food replacement.

Carbs are our enemy, and we are always trying to perfect our low carb recipes. So without a lot of preamble, debatable nutrition advice, and defense of our position on carbs, we present the perfect low carb spaghetti bolognese recipe for 4.


  • Shirataki noodles – 16oz
  • Ground beef – 16oz
  • tomato paste – 6oz can
  • Garlic – 1 clove
  • Olive oil – 2 tbsp
  • Bay leaves – a few
  • Water – 2 cups
  • Grated parmesan – 1 cup


We like to get our ingredients ready on a cutting board and in little bowls like they do on cooking shows. So here’s how we prepare:

  • Wash the Shirataki noodles with cold water in a small colander. Really wash them, take a minute or two rolling them around.

  • Tear the beef apart into little marble size chunks.

  • Put the tomato paste in a medium size bowl.

  • Crush a clove of garlic and chop it into little pieces.

  • Measure the olive oil and set it aside.

  • Choose a few bay leaves.


  • Put the garlic, olive oil and water in the bowl with the tomato paste and lightly mix.

  • Pour the mixture into a small pot. Toss in the bay leaves, cover and cook on medium heat.

  • Put the ground beef in a large pan and cook on ¾ heat. You have to watch the ground beef to make sure it doesn’t get crispy, and as it cooks continue to break it into smaller pieces.

  • Once the ground beef is done, drain off the grease.

  • Add the noodles and sauce into the large pan, cover and cook on medium heat for 15 minutes.

  • Remove the bay leaves, and the cooking is complete.


  • Mix your creation and divide it into 4 servings.

  • Sprinkle the parmesan equally on the servings.

  • Serve with wine, salad or whatever sounds good.

Lean back and watch your guests marvel at your incredible kitchen skills.

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