Zoodles with Bacon, White Wine and Parmigiano Sauce
Egg free, gluten free, grain free, nut free, peanut free, soy free, keto, low carb.
Prep time for the zoodles: 5 min (spiralize the zucchini 1 hour ahead of time)
Prep time for the sauce: 10 min
Cook time for the sauce: 20 min
Servings: 2 people
A few years ago I discovered that I have a mild intolerance to nightshades, which unfortunately includes my beloved tomatoes. I started exploring white pasta sauces and found one from giallozafferano that quickly became a family favorite. I prepare this sauce weekly and I pair it with zoodles, low carb edamame pasta or regular pasta, depending on who I am cooking for.
Here I use zoodles, but feel free to use your favorite pasta.
Note, the recipe calls for Parmigiano Reggiano, not Parmesan. The former is more expensive, but the flavor profile is very different. Depending on how much you are willing to spend, you can use either one, but I highly recommend Parmigiano Reggiano for its incredible flavor.
Ingredients
Click on the ingredients in the list for buying options (you might find alternative brands in the section Spesa/Grocery of this website).
For the zoodles:
Zucchini, 4 medium, 800 g (1.7 lb)
Salt to remove some moisture out of the zucchini
For the sauce:
Olive oil, 25 g (2 tbsp)
Novella's little veggies, 1 tbsp. Alternatively, you can use 1 shallot and 1 garlic clove
Dry white wine (pinot grigio like), 330 g (1.5 cup, 355 ml)
Parmigiano reggiano, 40 g (4 tbsp, 1.4 oz)
Bacon, 200 g (7 oz)
Salt to taste
Pepper to taste
Tools you might be missing:
Large frying pan (I use this 12 inch for this recipe)
Instructions
1. Spiralize the zucchini 1 hour ahead of time, place them in a drainer or salad spinner, and sprinkle with salt. This step will pull some moisture out of the zucchini.
2. If you use shallot and garlic, peel them both and slice the shallots. If using Novella's little veggies skip this step.
3. Heat up olive oil, shallots and garlic (or Novella's little veggies) in a frying pan. Cook on low heat for about 3 minutes.
4. In the meantime, chop the bacon. Add it to the pan and cook for another 5 minutes.
5. Add the wine and pepper to taste. Cook for about 15 minutes on medium heat, or until the liquid has reduced to about 1/3, mixing every once in a while.
6. In the meantime, wash the zoodles and remove some of the excess water with a paper towel or using a salad spinner.
7. Add the zoodles to the pan, together with the parmigiano reggiano. The zucchini will start producing water. Cook over medium heat for 2-3 minutes, or until the liquid has evaporated and the cheese has melted.
8. Add salt and pepper to taste, sprinkle more parmigiano on top and enjoy!
Notes
Here I use zoodles, but feel free to use your favorite pasta, following the cooking time on the box.
Note, the recipe calls for Parmigiano Reggiano, not Parmesan. The former is more expensive, but the flavor is very different. Depending on how much you want to spend, you can use either one, but I highly recommend Parmigiano Reggiano for its incredible flavor.
Nutritional Information
Nutrition facts are provided as a courtesy, using the ingredient in the list and the USDA Food Database via myFitnessPal. This information is meant as a guideline only and should not be construed as a guarantee. Here we assume the use of pinot grigio
Serving size: 1| Calories: 535 | Total fat: 30.4 g | Total carbohydrate: 13.3 g | Total fiber: 4 g | Total sugars: 10 g | Protein: 23.4 g | Net Carbohydrates: 9.3 g