Categories: keto

Ingredients

• 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
• Kosher Salt
• Freshly ground black pepper

Directions

1. In a large skillet over medium heat, cook bacon until crispy, 8 minutes. Drain on a paper towel-lined plate.

2. 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.

3. 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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