‘I made a creamy courgette and bacon pasta – and it only took 15 minutes’

Only wanting to eat delicious foods, I wasn’t going to make a pasta dish that tastes bland – absolutely not.

Thankfully, there is an array of tasty pasta dishes to try – and I had my eyes set on a creamy courgette and bacon recipe.

Replicating a carbonara-style tagliatelle, there were only seven ingredients involved.

Using up the last of the tagliatelle I had in the packet, most of the ingredients needed were already in my kitchen cupboards.

This included kitchen staples such as olive oil, garlic, and parmesan – with only a few other items needed for the recipe.

Courgette and bacon pasta

  • Serves: four people
  • Prep: 10 minutes
  • Cooks in: 20 minutes

Ingredients

  • One tsp olive oil
  • 150g diced pancetta or smoked bacon lardons
  • Four courgettes, coarsely grated
  • One garlic clove, crushed
  • Handful of freshly grated parmesan
  • 200g low-fat crème fraîche
  • 300g tagliatelle

Method

Heating the olive oil in a large frying pan, I sizzled the bacon lardons for five minutes – asking Alexa on the Echo Dot to set a timer.

While the bacon lardons sizzled, I put on the kettle and grated the courgettes into a bowl.

Once the timer went off, the courgettes were grated and so I added it into the frying pan.

Turning up the heat, I cooked the courgette and bacon mixture for another five minutes (again, I set a timer on Echo Dot).

Meanwhile, I added the boiled water to a pan of salted water to cook the tagliatelle.

I then added crushed garlic to the courgette and bacon mixture, seasoned with salt and pepper, and set to the side.

Once the tagliatelle was cooked, I used a pair of tongs to transfer them into the frying pan.

Putting the frying pan on a low heat, I then added dollops of creme fraiche and Parmesan and mixed it all together with tongs.

I didn’t need to loosen the sauce but, if I did need to, I would add a cup of pasta water to the dish.

To finish off, I seasoned to my taste, twirled the pasta into a serving bowl, and sprinkled over more Parmesan – delicious.

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