Zoodles with Creamy Tomato Sauce and Bacon.

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I’ve never been so excited to blog about a recipe! This is definitely at the top of my favorite pasta sauces. I’m definelty making it again this week. 

I was going through my Instagram the other night and I saw a post from Food Network featuring Guy Fieri, he was making pasta and for the sauce he had a lot of tomatoes and bacon going in the pan, I don’t remember everything that went on that pasta sauce (the little video was incredibly fast) but I do remember it had tomatoes and bacon. Perfect! I have a bunch of tomatoes and bacon that I need to get rid of. Now I am on mission.  

Disclaimer, this is not Guy’s recipe. His recipe is what inspired me to make my own.


Of course I tailor made the recipe to my needs, which is low carb (at the moment) so zucchini noodles were perfect! and I’d take any chance I have to use my spiralizer. But if you’re not into that life, just use regular spaghetti or any kind of pasta your heart desires, this sauce is sooo good it will make anything scrumptious and delicious. Trust me.  

Cut the bacon strips into lardons (small strips of cubes) I love using fancy cooking words. Place a large skillet on medium high heat and add 1 teaspoon of olive oil, just enough to get the bacon going. Lower your heat and cook the bacon until brown and crispy. Stir constantly. When the bacon is done, put a paper towel on a plate and transfer the bacon to it. 

Get rid of most of the bacon fat. We just need about 1 tablespoon to cook the sauce. I have three Roma tomatoes diced very small and 3 cloves of minced garlic. Add them to the pan and cook until the tomato is very tender and juicy about 5 minutes. 

Here is where the magic happens. Add the heavy cream and about 1/4 cup of the grated parmesan cheese and stir until total creaminess. 

I have a confession to make. I’m enjoying dairy so much! 


Ok, not so speechless because I have a variation for you. If you are doing Paleo or Whole30 you can use cashew cream or coconut cream and nutritional yeast to make the sauce. The amount of cream and cheese are very small. The real star is the tomato and bacon combination so, don’t let dairy to hold you back. 

Taste the sauce and season with salt and pepper. The bacon is salty and so is the cheese, it won’t need much but you still want to make sure it’s well seasoned.

Add most of the bacon (leave some for garnish) and the zucchini noodles to the sauce. I used two small zucchinis to make the noodles, I think I got about 4 cups of noodles.

It will look like the sauce is very thick but keep stirring the noodles, the zucchini will release some juice and make it creamier.

And that’s all! Well, almost. We still have to garnish the dish, and this last step is very important… basil! You can add the basil to the sauce along with the noodles but I prefer a fresh looking and crispy tasting basil. Grab a few leaves and julienne it, or just tear it with your hands. Whatever you want to do just don’t skip it. Sprinkle the remain cheese and bacon on top.

Eat immediately!

I don’t know why I said that, of course you are going to eat it immediately.






Hello, my name is Marisol Chancellor. I was born and raised in Monterrey Mexico. I’ve been living in Texas for 12 years and even when I love barbeque, fruit cobblers and sweet tea, there’s something that has the power of transporting me right back to my mom’s kitchen and gives me a little piece of home, cooking. I grew up in the kitchen and for me, memories are always linked to food, and behind the food, well, there’s always a story that comes along. So, please let me share with you my love for cooking and while we are at it, let’s share some memories, because let’s be honest, we are also hungry for nostalgia.

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