I’ve never been so excited to blog about a recipe! This is definitely at the top of my favorite pasta sauces. I’m definelty making it again this week.
I was going through my Instagram the other night and I saw a post from Food Network featuring Guy Fieri, he was making pasta and for the sauce he had a lot of tomatoes and bacon going in the pan, I don’t remember everything that went on that pasta sauce (the little video was incredibly fast) but I do remember it had tomatoes and bacon. Perfect! I have a bunch of tomatoes and bacon that I need to get rid of. Now I am on mission.
Disclaimer, this is not Guy’s recipe. His recipe is what inspired me to make my own.
Of course I tailor made the recipe to my needs, which is low carb (at the moment) so zucchini noodles were perfect! and I’d take any chance I have to use my spiralizer. But if you’re not into that life, just use regular spaghetti or any kind of pasta your heart desires, this sauce is sooo good it will make anything scrumptious and delicious. Trust me.
Cut the bacon strips into lardons (small strips of cubes) I love using fancy cooking words. Place a large skillet on medium high heat and add 1 teaspoon of olive oil, just enough to get the bacon going. Lower your heat and cook the bacon until brown and crispy. Stir constantly. When the bacon is done, put a paper towel on a plate and transfer the bacon to it.
Get rid of most of the bacon fat. We just need about 1 tablespoon to cook the sauce. I have three Roma tomatoes diced very small and 3 cloves of minced garlic. Add them to the pan and cook until the tomato is very tender and juicy about 5 minutes.
Here is where the magic happens. Add the heavy cream and about 1/4 cup of the grated parmesan cheese and stir until total creaminess.
I have a confession to make. I’m enjoying dairy so much!
Add most of the bacon (leave some for garnish) and the zucchini noodles to the sauce. I used two small zucchinis to make the noodles, I think I got about 4 cups of noodles.
It will look like the sauce is very thick but keep stirring the noodles, the zucchini will release some juice and make it creamier.
And that’s all! Well, almost. We still have to garnish the dish, and this last step is very important… basil! You can add the basil to the sauce along with the noodles but I prefer a fresh looking and crispy tasting basil. Grab a few leaves and julienne it, or just tear it with your hands. Whatever you want to do just don’t skip it. Sprinkle the remain cheese and bacon on top.
I don’t know why I said that, of course you are going to eat it immediately.
Zoodles with Creamy Tomato sauce and Bacon.
Category: Extras, Keto, Main Dishes, Pork, Side Dishes, Uncategorized
1 teaspoon olive oil
4 bacon strips
3 ripe Roma tomatoes
3 cloves garlic
1/3 cup shredded parmesan cheese
2 tablespoons heavy cream
salt and pepper to taste
a couple of leaves of fresh basil, julienne
2 small zucchinis (4 coups zucchini noodles)
Place a large skillet on medium high heat and add the olive oil. Cut the bacon into small strips. Lower the heat and cook the bacon until brown and crispy.
While the bacon is cooking diced the tomatoes into very small pieces and minced the garlic. Place a paper towel on a plate and transfer the bacon once is done. Drain most of the fat left in the skillet, leave about 1 tablespoon for sauce.
Add the tomatoes and garlic and cook until the tomatoes are very tender and are coming apart, about 5-8 minutes. Add the cream and 1/4 cup of the cheese. Stir. Let it simmer for a couple of minutes and taste the sauce, add salt and pepper as needed.
Add most of the bacon back to the sauce (leave some for garnish) and the zucchini noodles. Stir for a couple minutes, the sauce will look thick but once the zucchini starts cooking it will release some juice and make the sauce creamier. Transfer to a serving plate and add the basil. Garnish with the remaining cheese and bacon. Enjoy!