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.
