Asparagus Noodles With Alfredo Sauce And Bacon

This Asparagus Noodles With Alfredo Sauce And Bacon is a 30-minute meal and is a fun and innovative way to incorporate asparagus into a dish. Asparagus is peeled into noodles and then topped with homemade Alfredo sauce and bacon crumbles.

And, for more creative vegetable recipes, try these Broccoli Fritters and these Keto Zucchini Boats.

Asparagus is surprisingly very easy to peel into long, thin strips to yield pasta-like noodles. You’ll just need a vegetable peeler.

If you are looking for alternatives or just aren’t a fan of zucchini noodles (zoodles), try using asparagus instead!

💛 Why you’ll love this recipe

• A 30-minute recipe.
• Low-carb, keto, gluten-free, and grain-free.
• A fun way to get in some extra veggies.

➡️ Ingredients

• Jumbo asparagus
• Bacon
• Minced garlic
• Heavy whipping cream
• Cream cheese
• Shredded mozzarella cheese
• Italian seasoning
• Salt
• Freshly-cracked black pepper
• Red pepper flakes
• Avocado oil
• Grated Parmesan cheese or shredded Parmesan cheese

(Need ingredient substitution suggestions? See that section below for my recommendations.)

⏲ How to make asparagus noodles with Alfredo sauce and bacon

This is an overview of the recipe’s instructions. The full instructions can be found in the recipe card at the bottom of this post.

• Shave Asparagus: Using a vegetable peeler with a straight blade, with asparagus laying down on a cutting board and holding each piece at its tip, shave the asparagus into thin strips. (It’s OK if some of the asparagus noodles are thicker than others.) Set aside.
• Cook Bacon: In a large pan over medium heat, cook the bacon slices until crisp. Then, transfer them to a paper towel-lined plate to de-grease and set aside. Do not discard the bacon grease.
• Begin Preparing Sauce: In the same pan over medium-low heat, add the minced garlic and cook until that’s fragrant, which should take about 1 minute. Reduce the stovetop heat to low (it’s important that you do this to ensure the sauce does not break). Then, add in the heavy cream and the cream cheese, and cook until the cream cheese has melted, stirring frequently and breaking up the cream cheese with the back of a rubber spatula as it melts. If the mixture starts to bubble or boil at any point, immediately remove it from the heat to avoid the sauce breaking.

• Finish Preparing Sauce: Add the shredded mozzarella, Italian seasoning, salt, pepper, and red pepper flakes. Simmer until thickened, about 2 minutes. Again, be sure to watch carefully to avoid the mixture bubbling or boiling. Remove pan from heat and set aside.
• Cook Asparagus Noodles: In a separate large skillet over medium heat, heat oil. Add the asparagus noodles, cover the pan with a lid, and cook until the asparagus noodles are tender, which will take about 3 minutes. Toss them once or twice with tongs as they cook.
• Crumble Bacon: While the asparagus noodles cook, crumble the cooked bacon.
• Garnish And Serve: Transfer the cooked asparagus noodles to plates, spoon the Alfredo sauce atop the noodles, and garnish the dish with the crumbled bacon and grated or shredded Parmesan cheese.

👉 Ingredient substitution suggestions

• Bacon: Turkey bacon or pancetta can be used.
• Minced Garlic: Mince up 3-4 garlic cloves in place of minced garlic. Alternatively, use 1 ½ teaspoons of garlic powder.
• Italian Seasoning: A mixture of dried oregano and dried basil will work.
• Avocado Oil: Butter or olive oil can be subbed in here at a 1:1 substitution ratio.

〰️ How to serve

• Vegetables – Serve alongside creamy broccoli with sun-dried tomatoes or sautéed mushrooms.
• Salad – Serve with an Italian green salad.
• Soup – Include bowls of creamy Italian sausage soup alongside the asparagus noodles.
• Bread and Pastries – Serve with garlic bread rounds or chicken stuffed crescent rolls.
• Protein – Serve alongside air fryer breaded chicken thighs, baked parmesan salmon, or smoked shotgun shells.

➜ Cooking and recipe tips

• Use jumbo asparagus spears that are thick. The thicker stalks will yield more noodles.
• Cut the asparagus ends with a sharp knife on a cutting board right between where the white turns into green. This will remove the woody ends that you won’t want to eat.
• Use a straight-edged vegetable peeler to shave the asparagus into noodles. Not a knife or a Y-peeler. With a straight vegetable peeler, you will easily be able to hold the tip of the asparagus (the pointy side) and slide the straight edge of the peeler down the asparagus to yield the noodles. It may take you a few tries to get the hang of it but, once you do, you can usually do this pretty quickly. And, it’s fine if some of the asparagus noodles are thicker than others!

💬 FAQs

📚 More creative vegetable recipes

• Broccoli Fritters
• Keto Zucchini Boats
• Golden Baked Jicama Fries
• Cauliflower Risotto With Mushrooms