Cacio e Pepe with bacon (Zucchini Noodles)
Try this Cacio e Pepe with bacon (Zucchini Noodles) recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
white meat free
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains pasta
contains dairy
- 1 large garlic clove minced
- 3 strips of bacon
- 1 pinch of red pepper flakes
- freshly cracked black pepper from a grinder
- 1/4 cup grated pecorino romano cheese
- 1/4 cup grated parmigiano reggiano cheese + more to garnis
- 3 medium zucchinis blade c
- Carbohydrate 1.0034 g
- Cholesterol 11 mg
- Fat 3.58375 g
- Fiber 0.0314999985694885 g
- Protein 4.9029 g
- Saturated Fat 2.16396 g
- Serving Size 1 1 Serving (14g)
- Sodium 191.38 mg
- Sugar 0.971900001430512 g
- Trans Fat 0.22239 g
- Calories 56 calories
Place a large skillet over medium heat and coat lightly with cooking spray. Add in the bacon and cook for 3-5 minutes and then flip over, cooking for another 2-3 minutes. Once done, remove and place on a paper-towel lined plate.Remove all of the oil from the bacon except for 2 tbsp. Add in the garlic and red pepper flakes and cook for 30 seconds. Then, add in the zucchini noodles and toss to cook, for about 2-3 minutes.Season the zucchini with about 5 cracks of the pepper and add in the cheeses. Toss to combine thoroughly and then plate into two bowls. Top each bowl with a few more cranks of black pepper and crumble over a piece and a half of bacon in each bowl. Garnish with additional parmigiano reggiano cheese.
