Courgette, lemon & chilli tagliatelle
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Showing items 1 to 3 of 6
- 4 large courgettes
- 500g pack tagliatelle
- 8 rashers streaky baconchopped
- 1 red chillideseeded, if you like, and finely chopped
- 2 egg yolks
- 75g /2 ½oz parmesangrated, plus extra to serve
- 4 tbsp double cream
- zest 1 lemon
Nutrition: per serving
- kcal768
- fat28g
- saturates13g
- carbs100g
- sugars6g
- fibre6g
- protein34g
- salt1.68g
Method
step 1
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.
step 2
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.
step 3
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.
