Zucchini Noodle Alfredo with Bacon
A quick and creamy low-carb Alfredo made with spiralized zucchini, crispy bacon, and Parmesan. Ready in about 20 minutes for a satisfying weeknight dinner.
- Total time
- 20 min
- Servings
- 2
- Calories
- 620
- Protein
- 18g
Ingredients
- 2 medium zucchini
- 4 slices bacon
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 2 cloves minced garlic
- ½ teaspoon black pepper
Instructions
- 1
Spiralize the 2 zucchini into noodles and set aside. Cook the 4 bacon slices in a large skillet over medium heat until crispy, about 6-8 minutes. Remove bacon, crumble, and leave about 1 tbsp of drippings in the pan.
- 2
Add the 2 minced garlic cloves to the skillet and cook over medium heat until fragrant, about 30 seconds. Pour in the 1 cup heavy cream and bring to a gentle simmer, stirring occasionally, until slightly thickened, about 3-4 minutes.
- 3
Stir in the 0.5 cup grated Parmesan and 0.5 teaspoon black pepper until the sauce is smooth. Add the zucchini noodles and toss to coat, cooking just until warmed through, about 2-3 minutes. Do not overcook—zucchini should remain slightly crisp.
- 4
Divide the noodles among plates and top with the crumbled bacon. Serve immediately with extra Parmesan if desired.
Tools you’ll need
- spiralizer
- large skillet
- knife
- cutting board
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