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Bacon and courgette tagliatelle
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150g dried essential Waitrose Tagliatelle
2 tsp olive oil
4 Waitrose Smoked British Bacon Streaky Rashers, chopped
1 courgette, coarsely grated
1 small clove garlic, sliced
2 essential Waitrose Free Range Eggs
100ml essential Waitrose Single Cream
2 tbsp freshly grated Pecorino or Parmigiano Reggiano
1. Cook the pasta in a large pan of boiling water according to the packet instructions.
2. 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.
3. Beat together the eggs, cream and cheese.
4. 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.
This carbonara-style sauce is well-suited to any pasta strand — try it with spaghetti or linguine, too.
Typical values per serving:
3.6g fibre 29.1g protein
This recipe was first published in March 2014.