Zoodles with bacon alfredo sauce

Let’s be honest, pasta is amazing, but the real star is the sauce. Hence why “noodles” made from vegetables such as zucchini or carrots are so wonderful, as they lend themselves to being carved/cut into spaghetti; besides, they are relatively neutral in taste and thus do not draw any attention away from the main actor – the sauce. The added benefit is their low calorie count, so they are a great option for a light(er) dinner. If you feel like “zoodles” might be great in theory, but the reality is that you will feel like you will be starving half an hour after your meal. So how about a half/half solution, of 50% spaghetti, 50% zoodles? Then you have the best of both worlds.

As for the bacon, it’s just amazing what a great meal companion it really is. Something about the smokiness, crunch factor and salty deliciousness just works so well with alfredo sauce. In any case, I hope you enjoy this quick and easy, low-carb, low-calorie, highly satisfactory soul food weekday dinner as much as I do.

At a glance

  • Servings: 4
  • Calories per serving: 373 kcal
  • Preparation time: 20 min
Bacon alfredo zoodle recipe

Ingredients

  • 15 ounces (425 grams) of zoodles aka zucchini spagetti (approx. 2 zucchini)
  • 10 slices of streaky bacon (crumbled)
  • 2 tablespoons of unsalted butter
  • 1 cup (8 ounces/225 grams) of cream cheese
  • 1/2 cup of whole milk
  • 1 garlic clove
  • 2/3 cup (2.1 ounces/60 grams) of grated parmesan
  • ¼ cup of veggie or chicken broth
  • ½ teaspoon of freshly squeezed lemon juice
  • A few fresh basil leaves
  • A bit of thyme and oregano
  • Ground pepper

First step is cooking your bacon. Place the strips in a cold pan and bring it to upper medium heat and let them cook until they have reached the desired level of crispiness. Take them off the heat and place the bacon on a paper towel to dry and cool down, so you can later crumble them by folding the paper towel.

As for the alfredo sauce, start by melting the butter in a pan, then add the chopped garlic and stir for a minute before adding the cream cheese and milk. Continue stirring until all ingredients are nicely blended. Next, whisk in the grated parmesan and pour the broth and the lemon juice into the sauce as well. Let the sauce simmer for 4-5 minutes.

Meanwhile bring a pot with water to boil and cook your zucchini noodles for 1, maximum 2 minutes (depending on thickness). Place them on servings plates, distribute the sauce and then add the crumbled bacon as a topping.

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