Creamy courgette & bacon pasta

Creamy courgette & bacon pasta

Thompson & Morgan
A quick and creamy carbonara-style tagliatelle recipe that showcases your delicious home grown courgettes, contrasted with crème fraîche and smokey pancetta.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Servings 4
Calories 483 kcal

Ingredients
  

  • 150 g bacon lardons
  • 2 courgettes
  • 200 g crème fraîche
  • 4 medium eggs
  • 1 garlic clove crushed
  • grated parmesan
  • 1 tsp olive oil
  • 400 g tagliatelle

Instructions
 

  • Heat the oil in a large frying pan on a medium heat. Once hot add the bacon and fry for around 5 mins until it starts to crispen. Increase the heat and add the courgette. Cook for 5 mins until soft and starting to brown. Add and stir in the garlic and cook for a further minute. Add and stir in some salt and pepper and set aside.
  • Bring to the boil and cook the tagliatelle (based on the cooking instrutions on the packet). Remove a cupful of the cooking tagliatelle water for use later on. Drain the tagliatelle and add to the frying pan with the bacon and courgette. Heat on low and mix everything together with the crème fraiche and half the parmesan. Add some of the saved pasta water to loosen the sauce a little bit if you feel the mix is a bit too sticky.
  • Crack the 4 eggs into a seperate frying pan and fry to your liking. (Sunny side up, over easy etc)
  • Serve creamy pasta into bowls and top each with a fried egg. Season to taste and sprinkle over the remaining parmesan and enjoy. Serve alongside garlic bread for an extra treat!

Nutrition

Calories: 483kcal
Keyword bacon, courgette, pasta
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