Pasta with courgettes, crème fraîche and bacon
- Published: 31 Aug 06
- Updated: 18 Mar 24
A quick pasta recipe made with healthy courgettes and deliciously salty bacon.
- Serves 4
- Ready in 15 minutes
Advertisement
Ingredients
- 12 streaky bacon rashers
- 2 large courgettes, coarsely grated
- Finely grated zest of 1 lemon
- 250ml tub crème fraîche
- 500g pack fresh tagliatelle
- Fresh Parmesan shavings, to serve (optional)
Advertisement
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.
Method
- Put a large saucepan of water on to boil. Dry-fry the bacon in a large, hot frying pan over a high heat for 5 minutes, turning halfway, until golden and crispy. Set aside on kitchen paper to cool, then roughly chop.
- Reduce the heat slightly and add the courgettes to the frying pan. Cook for a few minutes, stirring, until just wilted. Stir in the lemon zest and crème fraîche. Simmer for a few minutes – it will look quite runny. Season to taste and keep over a low heat.
- Meanwhile, add the tagliatelle to the boiling water and cook for 2 minutes, until al dente. Drain well, return to the pan and add the courgette mixture. Toss well until the pasta has soaked up the sauce, then stir in the bacon. Divide between shallow bowls and scatter with the Parmesan, if you like.
Recipe continues after advertising
Advertisement
- Recipe from September 2006 Issue
Buy ingredients online
Rate & review
Rate
Reviews
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
SubscribeUnleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter