Cacio e Pepe with Bacon (Zucchini Noodles)
Try this Cacio e Pepe with bacon Zucchini Noodles recipe, or contribute your own.
Try this Cacio e Pepe with bacon Zucchini Noodles recipe, or contribute your own.
- Carbohydrate 1.0034 g
- Cholesterol 11 mg
- Fat 3.58375 g
- Fiber 0.0314999985694885 g
- Protein 4.9029 g
- Saturated Fat 2.16396 g
- Serving Size 1 1 Serving (14g)
- Sodium 191.38 mg
- Sugar 0.971900001430512 g
- Trans Fat 0.22239 g
- Calories 56 calories
Step-by-step
- Place a large skillet over medium heat and coat lightly with cooking spray. Add in the bacon and cook for 3-5 minutes and then flip over, cooking for another 2-3 minutes. Once done, remove and place on a paper-towel lined plate.
- Remove all of the oil from the bacon except for 2 tbsp. Add in the garlic and red pepper flakes and cook for 30 seconds. Then, add in the zucchini noodles and toss to cook, for about 2-3 minutes.
- Season the zucchini with about 5 cracks of the pepper and add in the cheeses. Toss to combine thoroughly and then plate into two bowls. Top each bowl with a few more cranks of black pepper and crumble over a piece and a half of bacon in each bowl. Garnish with additional parmigiano reggiano cheese.
The ingredient list fails to mention water content control, which governs the success of this preparation. Zucchini is roughly ninety-five percent water by weight, and introducing heat triggers rapid cellular collapse that releases liquid into the pan. Without proper technique, the cheese will clump instead of forming a smooth sauce.
- Retain exactly two tablespoons of bacon rendered fat in the skillet. Excess oil prevents the cheese and pepper emulsion from clinging to the vegetable strands.
- Maintain medium heat when cooking the garlic and red pepper flakes. Thirty seconds is sufficient to release aromatic compounds without scorching the garlic, which introduces bitter flavors.
- Cook the zucchini noodles for precisely two to three minutes. Extending this window transforms crisp strands into a watery mass.
- Assess doneness visually by observing surface gloss and slight softening while retaining structural resistance. If the noodles bend completely without snapping, they are overcooked.
Precision execution prevents the dish from turning watery. Managing heat intensity ensures proper emulsion formation.
