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Pasta with crispy bacon, courgette and herbs

Name: Pasta with crispy bacon, courgette and herbs
Prep time: 30 min
Total time: 30 min
Yield: Serves 4
Ingredients: 350g dried tagliatelle; 1 tbsp olive oil; 100g outdoor-reared smoked bacon, chopped into 1cm pieces; 1 courgette, sliced into ribbons using a Y-shaped peeler; 200ml single cream; 100ml vegetable stock; 130g ricotta; 2 tbsp chopped fresh chives; 2 tbsp chopped fresh flatleaf parsley; 2 tbsp fresh red or purple basil leaves, torn (see Know-how); 2-3 tbsp lemon juice; 30g salted roasted shelled pistachios, roughly chopped

By: Kitchen Trinity/The Taverne Agency

Published: 15 Apr 21
Updated: 18 Mar 24

Pasta with crispy bacon, courgette and herbs

This colourful herby pasta with crispy bacon recipe combines ricotta cheese, pistachios, courgette ribbons and bacon for a creamy, summer pasta dish.

Or, try this summery penne recipe with courgettes, herbs and parmesan.

Easy
April 2021

Test kitchen approved

Serves 4
Hands-on time 30 min

This colourful herby pasta with crispy bacon recipe combines ricotta cheese, pistachios, courgette ribbons and bacon for a creamy, summer pasta dish.

Or, try this summery penne recipe with courgettes, herbs and parmesan.

Nutrition: per serving

Calories: 586kcals
Fat: 25.1g (10.9g saturated)
Protein: 22.1g
Carbohydrates: 65.6g (4.1g sugars)
Fibre: 5g
Salt: 0.8g

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Ingredients

350g dried tagliatelle
1 tbsp olive oil
100g outdoor-reared smoked bacon, chopped into 1cm pieces
1 courgette, sliced into ribbons using a Y-shaped peeler
200ml single cream
100ml vegetable stock
130g ricotta
2 tbsp chopped fresh chives
2 tbsp chopped fresh flatleaf parsley
2 tbsp fresh red or purple basil leaves, torn (see Know-how)
2-3 tbsp lemon juice
30g salted roasted shelled pistachios, roughly chopped

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Method

Bring a large pot of salted water to the boil and cook the pasta according to the pack instructions until cooked but still a little firm to the bite (al dente).
Meanwhile, heat the oil in a pan and fry the bacon until crisp. Add the courgette and fry for another minute. Add the cream and stock and bring just to a simmer – don’t boil
Drain the pasta and add to the cream in the pan along with 100g of the ricotta, most of the herbs and the lemon juice. Season with salt and pepper.

Toss the tagliatelle gently to coat, dot the remaining ricotta on top, then sprinkle over the remaining herbs and the chopped pistachios to serve.

Recipe from April 2021 Issue

Nutrition

Nutrition: per serving

Calories: 586kcals
Fat: 25.1g (10.9g saturated)
Protein: 22.1g
Carbohydrates: 65.6g (4.1g sugars)
Fibre: 5g
Salt: 0.8g

delicious. tips

Purple basil has a stronger, spicier flavour than regular basil. It’s available from larger supermarkets, but if you can’t find it, use regular basil.