Bacon Cacio e Pepe

Source

Inspiralized by Ali Maffuci

Prep Time

10 min

Cook Time

15 min

Total Time

25 min

Ingredients

Display units in Metric

Serves Change

		Cooking Spray
3		bacon Strips
1	large	garlic clove- minced
	pinch	red pepper flakes
2	medium	sized zucchini- spiralized with blade C
		cracked black peppercorns
¹⁄₄	cup	grated Pecorino Romano cheese
¹⁄₄	cup	grated Parmigiano Reggiano cheese -plus garnish

Heat large skillet over medium heat and coat lightly with cooking spray. When a bit of water flicked onto the skillet sizzles, add the bacon and cook until crisp. Drain the Bacon on a paper towel- lined plate.

Add the garlic and red pepper flakes to the skillet, still over medium heat, and cook for 30 seconds or until fragrant. Add the zucchini noodles and cook, tossing, for 2-3 minutes or until the zucchini noodles are al dente. Generously season with pepper and add the cheeses, tossing to combine thoroughly until the noodles are coated with cheese.

Divide between two bowls, topping each serving with more pepper and Parmigiano cheese, as desired. Crumble the bacon on top and serve.

Also works well with: Parsnips, Chayote, Broccoli, Butternut Squash, Kohlrabi

Heat large skillet over medium heat and coat lightly with cooking spray. When a bit of water flicked onto the skillet sizzles, add the bacon and cook until crisp. Drain the Bacon on a paper towel- lined plate.
Add the garlic and red pepper flakes to the skillet, still over medium heat, and cook for 30 seconds or until fragrant. Add the zucchini noodles and cook, tossing, for 2-3 minutes or until the zucchini noodles are al dente. Generously season with pepper and add the cheeses, tossing to combine thoroughly until the noodles are coated with cheese.
Divide between two bowls, topping each serving with more pepper and Parmigiano cheese, as desired. Crumble the bacon on top and serve.
Also works well with: Parsnips, Chayote, Broccoli, Butternut Squash, Kohlrabi

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