Bacon, Basil, and Zucchini Alfredo

1. Cook the spaghetti to al dente in boiling, salted water. Drain and set aside.
2. Meanwhile, make the Alfredo sauce. Melt butter over medium heat in a small pot. Once melted, whisk in the flour and cook for 1 minute. Reduce the heat to medium-low. Gradually add the milk, whisking after each addition to remove lumps. Let cook, stirring occasionally, until thick enough to coat the back of a spoon. Stir in the cheese and sprinkle with salt and pepper. Keep over low heat.
3. Cook the grated zucchini in a small pan over medium high heat for 2-3 minutes. Sprinkle with a pinch of red pepper flakes and some salt and pepper. Stir into the Alfredo sauce along with the bacon and cooked spaghetti. Place in a serving dish and top with the fresh basil.