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An Italian Tries the Keto Diet

An Italian Tries the Keto Diet

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An Italian Tries the Keto Diet | Low Carb Experiment

My Italian wife, Eva, and I eat a lot of carbs. All of the carbs. Since beach season is here and we want to get into the best shape of our lives, we decided to try the low-carb keto diet! No more pasta, no more pizza…

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Ciao for now!



This is a true (and rare) Italian “one-pot” pasta dish, and an excellent way to use that Parmigiano cheese rind you would otherwise throw away!

Serves two.

For this recipe, you will need:
– 200g (7oz) cassarecce or spaghetti broken into approximately 1 1/2-inch pieces
– 2 small golden potatoes, peeled and cubed (1-inch pieces)
– 1/4 yellow onion, diced
– 1/4 cup diced celery
– 1/2 large carrot, diced
– 1/4 cup chopped pancetta (or thick bacon)
– 5 cherry tomatoes (quartered) or 1 1/2 tbsp tomato paste
– A chunk of Parmigiano cheese rind (optional)
– 3 tbsp olive oil
– A sprig of rosemary
– Salt
– Fresh black pepper

If using Parmigiano rind, scrape the surface clean with a sharp knife and cut into 1-inch cubes.

In a medium sauce pan, heat oil over medium/high and add onion, celery, carrot and pancetta. Sauté for 3-4 minutes. Add the potatoes and continue to cook for another 5 minutes, stirring frequently. Salt and pepper to taste.

Add the tomatoes or tomato paste, the Parmigiano rind, and a whole sprig of rosemary. Add water until the potatoes are submerged and bring to a boil. Partially cover and allow to simmer for 25-30 minutes. If the water evaporates/absorbs completely, add a little more as needed.

Add the pasta and more water until the pasta is just barely submerged. Simmer for 10-12 minutes or until the pasta is al dente. Again, if the water burns off before the pasta is done, add a little more as needed. The result should be thick and creamy! Remove the rosemary and serve.

Buon appetito!

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