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A plate of asparagus noodles with alfredo sauce and bacon with a fork.

Asparagus Noodles With Alfredo Sauce And Bacon

  • 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 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.


  • 1 pound ends-trimmed jumbo asparagus
  • 4 bacon slices
  • 1 Tablespoon (15 grams) minced garlic
  • 1/2 cup (120 milliliters) heavy whipping cream
  • 4 ounces cream cheese, softened
  • 1/4 cup (28 grams) shredded mozzarella cheese
  • 3/4 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly-cracked black pepper
  • 1/8 teaspoon red pepper flakes
  • 1 Tablespoon (15 milliliters) avocado oil
  • 2 Tablespoons (15 grams) grated Parmesan cheese or shredded Parmesan cheese


  1. 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 asparagus into thin strips. (It’s OK if some of the asparagus noodles are thicker than others.) Set aside.
  2. Cook Bacon: In a large pan over medium heat, cook bacon until crisp. Transfer to a paper towel-lined plate to de-grease and set aside. Do not discard bacon grease.
  3. Begin Preparing Sauce: 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 the back of a 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. Finish Preparing Sauce: 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. Cook Asparagus Noodles: In a separate large skillet 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 tongs.
  6. Crumble Bacon: While asparagus noodles cook, crumble the cooked bacon.
  7. Garnish And Serve: Transfer cooked asparagus noodles to plates, spoon sauce atop noodles, and garnish with crumbled bacon and grated or shredded Parmesan cheese.

Recipe Notes:

Peeling Asparagus: Use a straight-edged 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.

Refrigerator Storage: Store in the refrigerator in an airtight container for up to 3 days. Reheat on the stovetop or in the microwave in 30-second increments until warmed throughout.

Keywords: asparagus noodles, bacon asparagus pasta, keto asparagus

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