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Zucchini Pasta (Cheese, Pepper, Bacon)

This pasta dish is similar to the Roman dish, Cacio e Pepe. It is similar to Fettuccine Alfredo, but lighter and fresher. In my opinion, better! It is simple to make, and healthier too!
Prep Time20 mins
Cook Time7 mins
Total Time27 mins
Servings: 4

Ingredients

  • 5 strips bacon
  • 1 garlic clove
  • 1/2 tbsp. red pepper flakes
  • 3 medium zucchinis
  • 1 cup grated parmigiano romano cheese (1/2 for topping)
  • pinch salt
  • freshly cracked black pepper

Instructions

  • First make your zoodles. Take the Veggetti spiral tool and make your vegetable noodles from the 3 zucchinis. Place the zoodles in a bowl and add a pinch of salt to the spiral noodles, mix well. Allow to sit for a few minutes and then pat dry with a paper towel.
  • In a large skillet, you want to cook your bacon strips over medium heat until done. Once they are cooked, place on a plate with a paper towel lining the plate (so it picks up excess grease). Once the bacon is cooled, break it into crumbled pieces.
  • Keep 2 tbsp. of the bacon grease, and remove the rest. Use the bacon grease to heat up the garlic, red pepper flakes for 30 seconds. Then add the zoodles and the crumbled bacon to the heated skillet. Toss for 5 minutes.
  • Finally, add 1/2 cup of grated cheese and combine thoroughly. Cook until the cheese is well blended.
  • Serve the vegetable pasta. Divide the mixture into bowls and top each bowl with a freshly cracked pepper and the remaining cheese. Serve warm.