Low Carb Spaghetti Recipe – A Tasty Pasta Dinner You’ll Love

If you’ve been reading my posts for a while, you probably already know one thing about me: I love my carbs. And when it comes to carbs, pasta sits right at the top of the list. In my Creamy Mushroom Chicken Pasta recipe, I said that I couldn’t stand whole wheat pasta; I tried it, but my body and taste buds just weren’t on board. I always said I would stick with my white pasta forever.

But recently, someone handed me a pack of Carbe Diem Spaghetti, and I decided to give it a try. Honestly, I expected to hate it just like I did with whole wheat pasta, but to my surprise, I actually loved it. Now, let’s be clear: it’s not exactly like white pasta (you’ll definitely notice a slight difference in taste and texture), but unlike whole wheat, it didn’t make my body revolt. In fact, I think I can actually add it into my rotation.

Why Carbe Diem Spaghetti is Different

• Lower in Calories: A 2 oz serving of Carbe Diem Spaghetti has 110 calories, while traditional white pasta has about 200 calories for the same amount. That’s almost half the calories!
• Texture & Taste: It’s not identical to white pasta, but the flavor blends beautifully with sauces and proteins, especially in this ground pork tomato & herb sauce recipe.
• Cooking Time: It does take a little longer to cook compared to white pasta, but honestly, that’s a small price to pay for the calorie savings.

This Low Carb Spaghetti recipe incorporates seasoned ground pork (you can use ground chicken or lean ground beef too), tomato & herb sauce, and a touch of pasta water. It’s easy, delicious, and perfect if you’re trying to enjoy pasta.

Low-Carb Spaghetti

5 from 1 vote

The perfect low-carb, high-flavor pasta dish made with seasoned ground pork, tomato & herb sauce, and fresh basil. Tossed with al dente spaghetti and enriched with pasta water for a silky, restaurant-quality finish, this dish is hearty, satisfying, and weeknight-friendly.

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Servings: 6

Course: dinner, lunch, Main Course

Cuisine: fusion

Calories: 372

Ingredients Method Notes

Ingredients

  

• 1 lb ground pork
• ½ teaspoon thyme
• ½ teaspoon fennel seeds
• Salt to taste
• Black pepper to taste
• 2 servings tomato & herb pasta sauce
• fresh basil leaves a few for cooking, extra for garnish
• 12 ounces Carbe Diem Spaghetti Pasta
• ½ Cup reserved pasta water

Method

 

1. In a large skillet or saucepan, cook the ground pork over medium heat until lightly browned.
2. Add thyme, fennel seeds, salt, and black pepper. Stir well and let the spices infuse into the pork.
3. Pour in the Tomato & Herb pasta sauce and add fresh basil leaves. Stir and allow to simmer for 5–7 minutes.
4. Meanwhile, cook the spaghetti in a pot of salted boiling water until al dente. Reserve ½ cup of pasta water before draining.
5. Add the cooked spaghetti to the pork and sauce mixture. Pour in a splash of reserved pasta water.
6. Toss everything together until the sauce clings to the pasta and has a silky finish.
7. Serve hot, garnished with extra basil leaves.

Notes

• Pasta water helps emulsify the sauce, binding it to the spaghetti for a smooth and glossy finish.
• You can substitute ground pork with ground beef, chicken, or turkey.
• Adjust spice levels to your preference — chili flakes add a nice kick.