Egyptian Keto Spaghetti
A keto twist on the classic spaghetti dish, featuring egyptian flavors and quick preparation.
Ingredients
- ●12 oz (340g) Spaghetti
- ●1 lb (450g) Ground Beef
- ●2 tbsp (30g) Tomato Paste
- ●3 cloves Garlic
- ●1 tsp (5g) Cumin
- ●1 tsp (5g) Paprika
- ●to taste Salt
- ●to taste Black Pepper
- ●1 cup (115g) Parmesan CheeseMake sure to choose a keto-friendly cheese option.
- ●chopped (10g) Fresh Parsley
Instructions
- 1
Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions.
- 2
In a large skillet, heat 2 tbsp (30g) of oil over medium-high heat. Add the ground beef and cook until browned, breaking it up into small pieces as it cooks.
- 3
Add the tomato paste, garlic, cumin, and paprika to the skillet. Cook for 1-2 minutes, stirring constantly.
- 4
Reduce heat to low and simmer the sauce for 10-15 minutes, stirring occasionally.
- 5
Drain the cooked spaghetti and add it to the skillet with the sauce. Toss to combine.
- 6
Season with salt and black pepper to taste.
- 7
Serve hot, topped with parmesan cheese and chopped parsley.
- 8
Enjoy your keto egyptian spaghetti!
- 9
Note: Make sure to choose a keto-friendly cheese option.
- 10
Optional: Add some spicy kick with a sprinkle of cayenne pepper.