Friday, December 18, 2015


Serves 4

1 tsp olive oil
150g diced smoked bacon lardons
4 courgette, coarsely grated
1 garlic clove, crushed
handful freshly grated Parmesan
1 small tub (200g) low-fat crème fraîche
300g tagliatelle

Heat the olive oil in a large frying pan and sizzle the pancetta or bacon for about 5 mins until starting to crisp. Turn up the heat and add the grated courgette to the pan. Cook for 5 mins or until soft and starting to brown then add the garlic and cook for a minute longer. Season and set aside.

Cook the tagliatelle according to the pack instructions and scoop out a cupful of cooking water. Drain the tagliatelle and tip into the frying pan with the bacon and courgette. Over a low heat toss everything together with the crème fraiche and half the Parmesan adding a splash of pasta water too if you need to loosen the sauce. Season to taste and serve twirled into bowls with the remaining Parmesan scattered over.

bacon recipe source: Barney Desmazery, BBC Good Food, June 2012

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