We here at Everyday Health love zoodles. Not just because we think it’s such a fun word to say but also because they are a flavorful and nutritious alternative to regular pasta. This zoodle alfredo gives the original a run for it’s money! That’s partly because we love that its a little less of a guilty pleasure when made with zucchini but also because we load it up with tons of bacon! AND it takes just as long if not less time to make than the original. You can’t afford not to make this amazing keto-friendly recipe!
Looking for something a little more indulgent? Try our classic Chicken Alfredo instead! But if you did make this recipe, let us know how it make out in the comments below!
YIELDS: 4 SERVINGS\
PREP TIME: 0 HOURS 5 MINS
TOTAL TIME: 0 HOURS 20 MINS
1/2 lb. bacon, chopped
1 shallot, chopped
2 cloves garlic, minced
1/4 c. white wine
1 1/2 c. heavy cream
1/2 c. grated Parmesan cheese, plus more for garnish
1 (16 oz.) container zucchini noodles
Freshly ground black pepper
- In a large skillet over medium heat, cook bacon until crispy, 8 minutes. Drain on a paper towel-lined plate.
- Pour off all but 2 tablespoons of bacon, then add shallots . Cook until soft, about 2 minutes, then add the garlic and cook until fragrant, about 30 seconds. Add wine and cook until reduced by half.
- Add heavy cream and bring mixture to a boil. Reduce heat to low and stir in Parmesan. Cook until sauce has thickened slightly, about 2 minutes. Add zucchini noodles and toss until completely coated in sauce. Remove from heat and stir in cooked bacon.
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