Are you ready for this stick-to-your-rib noodle dish that just happens to be low-carb? Eggplant noodles soak up all of the bacon fat then is coated with a quick Alfredo sauce and tossed with crispy bacon. Eggplant and Bacon Alfredo is a hearty dinner that everyone will love.
Eggplant noodles are one of my new favorite things. Their spongy texture is perfect for soaking up sauce and fat without becoming too watery or too greasy. Recently we put up another eggplant noodle recipe featuring sesame and cilantro flavors if you’d like to try some more eggplant dishes.
If there is too much leftover then I have found that this dish reheats surprisingly well! This keto pasta was just as good packed in a lunch for the next day too.
Yields 6 servings of Eggplant and Bacon Alfredo
The Preparation
- 16 ounces bacon
- 24 ounces eggplant
- 2 tablespoons butter
- 2 teaspoons fresh garlic, grated
- 1 cup heavy whipping cream
- 1 tablespoon dry white wine
- 1 tablespoon lemon juice
- 1 cup parmesan cheese, shredded
The Execution
1. Chop up the bacon and fry over medium heat in a large skillet.
2. When the bacon has rendered out and becomes crisp then remove it from the pan and drain on paper towels. Save all of the bacon grease.
3. Peel and julienne the eggplant. Cook it in the bacon grease until it softens. In the pictures you can see that I changed pans because the first one wasn’t going to be big enough. You can use the same pan if it’s large enough for all the eggplant.
4. As the eggplant cooks it will soak up all the bacon grease. Create a well in the center then add the 2 tablespoons of butter. Stir all the noodles so that they become coated with the melted butter then mix in the grated garlic.
5. Pour the cup of heavy whipping cream into the pan. Add the white wine and lemon juice then stir together.
6. Add the cup of shredded Parmesan cheese and stir.
7. Mix in about half of the bacon.
8. Serve with the remaining bacon sprinkled on top. Chopped up fresh basil also makes a great garnish.
This makes a total of 6 servings of Eggplant and Bacon Alfredo. Each serving comes out to be 693 calories, 60.9g fats, 6.3g net carbs, and 33.7g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 16 ounce bacon | 2418 | 211.7 | 0 | 0 | 0 | 121 |
| 24 ounce eggplant | 170 | 1.2 | 40 | 20.4 | 19.6 | 6.7 |
| 2 tablespoon butter | 203 | 23 | 0 | 0 | 0 | 0.2 |
| 2 teaspoon fresh garlic | 8 | 0 | 1.9 | 0.1 | 1.8 | 0.4 |
| 1 cup heavy whipping cream | 809 | 85.9 | 6.5 | 0 | 6.5 | 6.8 |
| 1 tablespoon dry white wine | 12 | 0 | 0.4 | 0 | 0.4 | 0 |
| 1 tablespoon lemon juice | 3 | 0 | 0.9 | 0.1 | 0.8 | 0.1 |
| 1 cup parmesan cheese | 431 | 28.6 | 4.1 | 0 | 4.1 | 38.5 |
| Totals | 4054 | 350.4 | 53.8 | 20.6 | 33.1 | 173.6 |
| Per Serving (/6) | 676 | 58.4 | 9 | 3.4 | 5.5 | 28.9 |
Eggplant and Bacon Alfredo
Ingredients
- 16 ounce bacon
- 24 ounce eggplant
- 2 tablespoon butter
- 2 teaspoon fresh garlic grated
- 1 cup heavy whipping cream
- 1 tablespoon dry white wine
- 1 tablespoon lemon juice
- 1 cup parmesan cheese shredded
Instructions
- Chop up the bacon and fry over medium heat in a large skillet.
- When the bacon has rendered out and becomes crisp, remove it from the pan and drain on paper towels. Save all of the bacon grease.
- Peel and julienne the eggplant. Cook it in the bacon grease until it softens. In the pictures you can see that I changed pans because the first one wasn’t going to be big enough. You can use the same pan, if it’s large enough for all the eggplant.
- As the eggplant cooks it will soak up all the bacon grease. Create a well in the center, then add the 2 tablespoons of butter. Stir all the noodles, so that they become coated with the melted butter, then mix in the grated garlic.
- Pour the cup of heavy whipping cream into the pan. Add the white wine and lemon juice then stir together.
- Add the cup of shredded Parmesan cheese and stir.
- Mix in about half of the bacon.
- Serve with the remaining bacon sprinkled on top. Chopped up fresh basil also makes a great garnish.
Nice recipes. Thanks!
Thank you Cory!
Hey @LauraRuledMe:disqus! Just wanted to give you a shoutout on this recipe — as a carb-heavy, pasta loving Italian this really hit the spot for a craving meal.
That said, can you give me a rough idea on cook times for any of the steps? This is my first time with Eggplantoodles and just tried cooking them until they turned dark.
Thanks!
I’m honestly not 100% sure but I think the noodles usually take me about 10-15 minutes or so. I think it just depends on the size of your eggplant and how hot your stove tends to run. Mostly I just cook them until they’re soft enough to be “noodly.”
Cooked this just a few hours ago, it was amazing! Thank you!
Awesome! Enjoy 🙂
curdled as the wine was added
OMG so delicious. I am not calorie counting so I didn’t drain the bacon and I used double cream. 🙂
I like you.
this has become like a staple for me. As soon as I saw the basil in the store I knew what I was having for dinner 🙂 Even better than zoodles
This looks and sounds amazing! I was wondering if you could sub white wine vinegar for the white wine and lemon juice. If so, how much do you think?
I haven’t tried that but I think it should work. Start with 1/2 a tablespoon and slowly increase to your taste is the safest method.
YUM!!! and so easy! I think more eggplant, and bacon!!! This is a great comfort food as my spouse stated at dinner last night as the bowl was being licked clean!
I’m so glad to hear that!
Tried this today, so delicious. Will definitely have to save this.
Went to taste it and ended up eating dinner without the husband! Sooooo good!!!
Just made this last night. It was AMAZING!!! I already can’t wait to make it again…maybe tomorrow 🙂
Made this for myself last night (no pasta for me), I also added zucchini since I am growing both of these veggies in my garden this summer. This came out so good, the bacon gave it an extra layer of yum!! Thank you for sharing 🙂
I’m so very happy to hear that you enjoyed it. Thank you for taking the time to share your positive experience with the recipe 🙂
First time cooking eggplant, and had to look up julienning. Substituted 1 oz sherry and 1 oz water for the wine and lemon juice, then whisked sauce down without the eggplant to make the sauce, adding the leaves off an 8″ cutting of basil right before the parmesan. Wow! What a dish! So excited at the possibilities, thanks to your excellently-described recipe! Hats off!
Really happy to hear you liked it! I’d love to hear the other things you make with it 😁