Bacon & Courgette Tagliatelle
Prepare 10 mins
Cook 10 mins
2 tsp olive oil
4 Bacon Streaky, chopped
1 courgette, coarsely grated
1 small clove garlic, sliced
2 Free Range Eggs
100ml Single Cream
2 tbsp freshly grated Pecorino or Parmigiano Reggiano
Cook the pasta in a large pan of boiling water according to the packet instructions.
Meanwhile, heat the oil in a large frying pan and cook the bacon, courgette and garlic for 5 minutes until the courgette is golden and the bacon lightly crisp.
Beat together the eggs, cream and cheese.
Drain the pasta loosely so there’s still a little water clinging then return it to the pan off the heat. Add the bacon and courgette, and the egg mixture and toss well together so the heat from the pasta lightly thickens the sauce. Divide between 2 bowls, grind over some black pepper and serve.
Recipe and photo courtesy of Waitrose.