Blue Cheese and Bacon Pasta

Summer has come and is about gone! Time is flying by so quickly and before I know it, baby #2 will be making her appearance. We are so excited! And while time has been flying, I promise there has been a lot going on in my kitchen. I've been doing some experimenting with coconut milk lately and needless to say, Rory has been very pleased with the results. Tonight I was inspired by Rory's favorite burger... blue cheese and bacon!

Blue Cheese and Bacon Pasta (and by pasta, I mean zucchini noodles)

2 lb ground beef or bison

2 eggs

1/3 c almond flour

1-2 tbsp Worcestershire sauce

1 tsp seasoned salt

8 pieces bacon

1/2 onion, diced

2 tsp minced garlic

1 can coconut milk

3 oz blue cheese

1/4-1/2 cup water

2 tbsp arrowroot powder

salt and pepper to taste

zucchini noodles

1. Combine meat, eggs, Worcestershire sauce, and seasoned salt. Mix well.

2. Form into about a dozen or so meat balls and cook in a little olive oil.

3. Meanwhile, cook bacon until crispy.

4. Remove bacon from pan and cook onion in bacon fat.

5. Crumble bacon back into pan when onions are cooked. Add in the coconut milk, water, garlic, and blue cheese. Stir.

6. Whisk in the arrowroot powder and bring sauce to simmer.

7. Season with salt and pepper.

To serve, place a nice pile of zucchini noodles onto a plate. Top with a few meatballs and a generous amount of sauce.