In a large skillet over medium heat, cook bacon until crispy, 8 minutes. Drain on a paper towel-lined plate.
Pour off all but 2 tablespoons of bacon, then add shallots . Cook until soft, about 2 minutes, then add the garlic and cook until fragrant, about 30 seconds. Add wine and cook until reduced by half.
Add heavy cream and bring mixture to a boil. Reduce heat to low and stir in Parmesan. Cook until sauce has thickened slightly, about 2 minutes. Add zucchini noodles and toss until completely coated in sauce. Remove from heat and stir in cooked bacon.
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|Serving Size: 1 Serving (233g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 181 (86%)|
|Amt Per Serving||% DV|
|Total Fat 20.1g||27 %|
|Saturated Fat 12.4g||62 %|
|Monounsaturated Fat 5.8g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 72.1mg||22 %|
|Sodium 226.7mg||8 %|
|Potassium 51.7mg||1 %|
|Total Carbohydrate 1.8g||1 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 1.8g|
|Protein 5.7g||8 %|
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Calories per serving: 211
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