Ingredients

6 slices bacon

3 zucchini, sliced into half rounds

1 head green garlic, minced

½ teaspoon black pepper

½ teaspoon salt

Pinch of red pepper flakes

½ cup vegetable broth

½ cup parmesan cheese

¼ cup cream

4 cups noodles of choice, cooked according to package directions

2 teaspoons breadcrumbs

More Parmesan, for topping

Instructions

Cook bacon in a large frying pan over medium heat until crisped to your liking. Be sure to flip and cook both sides evenly. Once ready, remove bacon from pan and place on a plate lined with paper towel. Pat the bacon strips to remove excess grease, then roughly chop into homemade bacon bits. Set aside for later.
In the same pan and still over medium heat, cook the zucchini and garlic. The bacon grease will provide all the fat you need and will offer delicious flavour. Stir often and continue to cook until the zucchini is golden brown and garlic is fragrant.
In the meantime, set a large pot full of water on another element. Salt the water, bring to a boil, and cook your pasta according to package directions.
Turn the heat off the pan with the zucchini and carefully pour the broth into the pan. Scrape up all the bits of garlic that have likely started to stick, then quickly transfer the zucchini and broth mixture into a blender.
Add cream and Parmesan to the blender as well, then buzz until a smooth sauce has formed.
Pour the sauce over the cooked noodles and stir until everything is evenly coated.
Serve pasta, then top with the bacon bits you prepared earlier, as well as breadcrumbs and extra Parmesan.
Serve with an additional protein if you’d like! We chose some leftover chicken strips. Sausage or grilled chicken would be delicious as well.
Enjoy!

Note: This recipe could be easily modified to become vegetarian by subbing olive oil for the bacon fat. To make it vegan, try using nutritional yeast in place of Parmesan and cashew cream or coconut milk instead of the dairy cream!