Creamy courgette & bacon pasta
Chef DefneKitchen Studio chef · October 14, 2026Tagliatelle tossed with grated courgette, crisp pancetta and crème fraîche for a creamy, carbonara-inspired sauce. It is quick enough for a weeknight.
Calories are an AI estimate, for information only.
Ingredients · 7
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- Olive oil1 tsp
- Smoked pancetta or bacon lardonsDiced150 g
- CourgettesCoarsely grated4
- Garlic cloveCrushed1
- ParmesanFreshly grated
- Crème fraîche (low-fat)1
- Tagliatelle300 g
Method · 4 steps
- 1
Pour the olive oil into a large frying pan, then fry the pancetta or bacon for roughly 5 mins, until just starting to crisp.
- 2
Raise the heat, tip in the grated courgettes and cook for 5 mins, until soft and lightly browned. Stir in the garlic for 1 min more, season, then set the pan aside.
- 3
Boil the tagliatelle following the pack instructions. Scoop out a cupful of the cooking water before draining the pasta.
- 4
Add the drained pasta to the pan holding the bacon and courgette. Keep the heat low and stir through the 200g tub of crème fraîche and half of the Parmesan, thinning the sauce with a little pasta water if it seems thick. Season to taste and serve in bowls, finishing with the rest of the Parmesan.
