zoom Smoky courgette fettuccine with lemon & parsley pangrattato

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    Smoky courgette fettuccine with lemon & parsley pangrattato

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    Smoky courgette fettuccine with lemon & parsley pangrattato

    • Preparation time: 15 minutes
    • Cooking time: 15 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 4


    400g Waitrose Fettuccine
    3 courgettes
    3 tbsp olive oil
    200g pack Essential British Smoked Bacon Lardons
    2 heaped tsp Bart Smoked Garlic Paste
    50g white sourdough, whizzed into crumbs
    25g pack flat-leaf parsley, finely chopped
    Grated zest 1 lemon


    1. Bring a large pan of salted water to the boil and cook the pasta according to pack instructions.

    2. Meanwhile, slice the courgettes into long ribbons using a vegetable peeler. Heat 1 tbsp of the olive oil in a large frying pan and cook the bacon lardons for 4-5 minutes until starting to turn golden. Add the courgette ribbons, toss with the lardons and cook for a further 4-5 minutes until the courgettes are tender. Stir in the smoked garlic
    paste and cook for 1 minute.

    3. In another small frying pan, heat the remaining 2 tbsp olive oil, add the breadcrumbs and cook over a gentle heat for about 3-4 minutes until the bread is nicely golden and crispy. Remove from the heat, stir in the parsley and lemon zest, then set aside.

    4. Drain the pasta, reserving a small cup of the cooking water (about 150ml). Tip the pasta back into the pan along with the courgettes, lardons and the reserved pasta water. Toss everything together. Serve in pasta bowls sprinkled generously with the crispy breadcrumbs.

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    Cook’s tip
    Pangrattato is simply Italian for breadcrumbs. Whizz up the ends of loaves into crumbs and keep them in the freezer, ready for sprinkling on pasta dishes.  


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