A quick and creamy carbonara-style tagliatelle that showcases delicious courgettes contrasted with cream and pancetta.
PREP: 10 MINS
COOK: 20 MINS
SERVES 4
Ingredients:
1 tsp olive oil
150g diced pancetta
or smoked bacon lardons
4 courgettes
coarsely grated
1 garlic clove, crushed
handful freshly grated parmesan
1 small tub (200g) low-fat crème fraîche
300g tagliatelle
Method:
1.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.
2.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.
