Creamy courgette & bacon pasta

Method 1

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

STEP 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.

STEP 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.

Method 2

Ingredients:

- 200g pasta of your choice

- 2 courgettes, thinly sliced

- 150g bacon, chopped

- 1 onion, finely chopped

- 2 garlic cloves, minced

- 200ml double cream

- 50g grated Parmesan cheese

- Salt and pepper to taste

- Olive oil for cooking

Instructions:

1. Cook the pasta according to package instructions until al dente. Drain and set aside.

2. In a large frying pan, heat some olive oil over medium heat. Add the chopped bacon and cook until crispy.

3. Add the sliced courgettes, chopped onion, and minced garlic to the pan. Cook until the vegetables are tender.

4. Reduce the heat to low and pour in the double cream. Stir well to combine.

5. Add the cooked pasta to the pan and toss to coat it in the creamy sauce.

6. Sprinkle the grated Parmesan cheese over the pasta and season with salt and pepper to taste.

7. Cook for another few minutes until the sauce has thickened slightly.

8. Serve hot, garnished with some extra Parmesan cheese if desired.

Comments

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