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side angle shot of creamy asparagus pasta in a bowl with fork

Low-Carb Creamy Bacon Asparagus Pasta

  • Author: Sara Nelson
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free


This Low-Carb Creamy Bacon Asparagus Pasta is a fun and innovative way to incorporate asparagus into a dish! Whip this keto-friendly and gluten-free dinner together in just 30 minutes and enjoy a nutrient-dense and filling meal.


  • 1 lb ends-trimmed jumbo asparagus
  • 4 bacon slices
  • 1 tbsp (15g) minced garlic
  • 1/2 cup (120 mL) heavy whipping cream
  • 4 oz cream cheese, softened
  • 1/4 cup (28g) shredded mozzarella cheese
  • 3/4 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp freshly-cracked black pepper
  • 1/8 tsp red pepper flakes
  • 1 tbsp (15mL) avocado oil
  • 2 tbsp (15g) grated Parmesan cheese or shredded Parmesan cheese


  1. Using a vegetable peeler with a straight blade, with asparagus laying down on cutting board and holding each piece at its tip, peel asparagus into thin strips. It’s OK if some of the asparagus noodles are thicker than others. Set aside.
  2. In a large pan over medium heat, cook bacon until crisp. Transfer to paper towel-lined plate to de-grease. Do not discard grease. Set aside.
  3. In same pan over medium-low heat, add minced garlic and cook until fragrant, about 1 minute. Reduce heat to low (see note below), add heavy cream and cream cheese and cook until cream cheese has melted, stirring frequently and breaking up cream cheese with back of rubber spatula as it melts. If mixture starts to bubble or boil at any point, immediately remove it from the heat to avoid sauce breaking.
  4. Add shredded mozzarella, Italian seasoning, salt, pepper, and red pepper flakes. Simmer until thickened, about 2 minutes. Again, be sure to watch carefully to avoid mixture bubbling or boiling. Remove pan from heat and set aside.
  5. In a separate large pan over medium heat, heat oil. Add asparagus noodles, cover pan with a lid, and cook until tender, about 3 minutes, tossing once or twice with a tongs.
  6. While asparagus noodles cook, crumble cooked bacon.
  7. Transfer cooked asparagus noodles to plates, spoon sauce atop noodles, and garnish with crispy bacon and grated or shredded Parmesan.

Recipe Notes:

Bacon Substitution: Turkey bacon or pancetta can be used here.

Minced Garlic Substitution: Garlic powder can be used in place of minced garlic. I would suggest using 1 ½ tsp garlic powder to substitute for the 1 tbsp of minced garlic that the original recipe calls for.

Cream Cheese Substitution: I haven’t tested it, but I assume almond milk-based cream cheese can be used in place of cream cheese.

Italian Seasoning Substitution: A mixture of dried oregano and dried basil will work.

Avocado Oil Substitution: Butter or olive oil can be subbed in here at a 1:1 substitution ratio.

Peeling Asparagus: Use a straight vegetable peeler, not a Y-vegetable peeler.

How To Avoid Sauce Breaking: It’s important that you reduce stovetop heat to low, as detailed in the recipe instructions. This is to ensure the sauce does not break.

Net Carbs: Per serving, there are 5.4 grams of net carbs. The recipe, as written, yields 4 servings. Net carbs are calculated by taking total carbs, subtracting fiber, and subtracting sugar alcohols.

Refrigerator Storage: Store in the refrigerator in an airtight container for up to 3 days. Reheat on the stovetop or in the microwave.

Keywords: asparagus noodles, bacon asparagus pasta, keto pasta

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