Courgette, Lemon & Chilli Tagliatelle
This delightful pasta dish combines crispy bacon and zesty lemon with creamy Parmesan sauce and fresh courgettes. Each bite is a burst of flavor and texture, making it a perfect dish for a cozy dinner at home.
— Constant Cookbook
Ingredients
- 4 large courgettes
- 500g pack tagliatelle
- 8 rashers streaky bacon , chopped
- 1 red chilli , deseeded, if you like, and finely chopped
- 2 egg yolks
- 75g /2 ½oz Parmesan , grated, plus extra to serve
- 4 tbsp double cream
- zest 1 lemon
Instructions
- Coarsely grate the courgettes, then place in a sieve over a bowl. Press to squeeze out all the liquid – this may take a few mins, but try to drain away as much as you can.
- Cook the pasta in boiling salted water following pack instructions. Meanwhile, heat a large, non-stick frying pan, then dry-fry the bacon, stirring often, until crisp. Add the chilli and cook for 1 min more, then tip in the courgettes and cook on a high heat for 2-3 mins.
- Mix together the egg yolks, cheese, cream and lemon zest. When the pasta is cooked, drain it, reserving a little of the cooking water. Tip everything back into the pasta pan and toss together. Divide into bowls to serve, with extra Parmesan.
Cook Time
20M
Prep Time
PT20M
Yield
Serves 4
Nutrition
- Calories: 768 calories
- Fat Content: 28 grams fat
- Saturated Fat Content: 13 grams saturated fat
- Carbohydrate Content: 100 grams carbohydrates
- Sugar Content: 6 grams sugar
- Fiber Content: 6 grams fiber
- Protein Content: 34 grams protein
- Sodium Content: 1.68 milligram of sodium
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