“This pasta dish with bacon and courgettes is deliciously rich and creamy”
- 4 large courgettes
- 500g tagliatelle or linguini
- 105g pancetta
- 1 red chilli , deseeded, if you like, and finely chopped
- 2 egg yolks
- 75g Parmesan, grated, plus extra to serve
- 4 tbsp double cream or soya cream
- zest of 1 lemon
Coarsely grate the courgettes, then place in a sieve over a bowl. Press to squeeze out all the liquid – this may take a few mins, but try to drain away as much as you can.
Cook the pasta in boiling salted water following pack instructions. Meanwhile, heat a large, non-stick frying pan, then dry-fry the bacon, stirring often, until crisp. Add the chilli and cook for 1 min more, then tip in the courgettes and cook on a high heat for 2-3 mins.
Mix together the egg yolks, cheese, cream and lemon zest. When the pasta is cooked, drain it, reserving a little of the cooking water. Tip everything back into the pasta pan and toss together. Divide into bowls to serve, with extra Parmesan.
Source: Good Food, June 2011
Servings/Yield: 4
Difficulty: Easy
Course: Main
Preparation: Prep 20 minutes, Cook 20 minutes
Loading ...
the curry paste you use, you could end up burning this to the bottom of the pan; it’s also pretty potent stuff, so decide how spicy you want your soup at this point, sometimes less is more.
