Remember all those times you passed on ordering Alfredo because of the fat content. Well now that you’re eating keto, you can indulge on one of life’s pleasures without feeling guilty. You will have to use zero-carb noodles, like Shirataki, or better yet, make your own zoodles using zucchini. If you make your own zucchini noodles make sure to fry or bake them well to get the moisture out, otherwise they will ruin your Alfredo sauce.
- 8 oz. Bacon – chopped – best to chop and then cook
- 1 Shallot – diced
- 2 Garlic cloves – minced
- 12 oz. Heavy Cream
- 2 oz. White wine – dry
- 0.5 cup Parmesan cheese – grated
- 16 oz. Package of no-carb noodles – your choice
- 1/4 cup fresh basil – chopped (chiffonade)
- 2 cups fresh baby spinach
- Mise en Place – measure and prepare your ingredients prior to starting.
- Heat skillet on med and add bacon as it warms. Drain bacon on paper towel but retain 2 TBL of fat.
- At the same time, start cooking your noodles, however their directions call for.
- Cook shallots in bacon grease ~2 mins.
- If adding optional spinach, add now and cook until wilted
- Add garlic and cook 30 secs.
- Add wine and reduce to half.
- Add cream and bring to a to boil, then reduce heat to a simmer.
- Stir in Parmesan and cook 2 mins to thicken.
- If adding optional basil, add it now.
- Add cooked noodles and toss until well coated.
- Remove from heat and add bacon.
Note: to make your own zucchini noodles, you need to get a spiral slicer. They don’t cost much and are pretty cool. You can saute or bake the raw noodles to get the soft and drained of moisture, but before you do either, spread the sliced zucchini out on a tray and salt it generously and let sit for 15 mins. That will get rid of a lot of the moisture.