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Creamy courgette & bacon pasta

Contains pork – recipe is for non-Muslims only
A quick and creamy carbonara-style tagliatelle that showcases delicious courgettes contrasted with cream and pancetta

  • Prep: 10 mins
    Cook: 20 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 483
  • Carbohydrates 57
  • Saturated Fat 9.1
  • Sugar 6.4
  • Protein 21.5
  • Fat 18.4
  • Fibre 3.8
  • Salt 1.2

Nutrition per serving

  • Calories 483
  • Carbohydrates 57
  • Saturated Fat 9.1
  • Sugar 6.4
  • Protein 21.5
  • Fat 18.4
  • Fibre 3.8
  • Salt 1.2

Ingredients

  • 1 tsp olive oil
  • 150g diced pancetta or smoked bacon lardons
  • 4 courgettes, coarsely grated
  • 1 garlic clove, crushed
  • handful freshly grated parmesan
  • 1 small tub (200g) low-fat crème fraîche
  • 300g tagliatelle

Method

  1. Heat the olive oil in a large frying pan and sizzle the pancetta or bacon for about 5 mins until starting to crisp. Turn up the heat and add the grated courgette to the pan. Cook for 5 mins or until soft and starting to brown then add the garlic and cook for a minute longer. Season and set aside.

  2. Cook the tagliatelle according to the pack instructions and scoop out a cupful of cooking water. Drain the tagliatelle and tip into the frying pan with the bacon and courgette. Over a low heat toss everything together with the crème fraiche and half the Parmesan adding a splash of pasta water too if you need to loosen the sauce. Season to taste and serve twirled into bowls with the remaining Parmesan scattered over.

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