Ok, it’s early summer and soon courgettes will be in overdrive and we won’t know what to do ith them all. So this recipe from Good Food magazine should help! I made this just for one, so multiply the quantities for every person you want to feed.
First off, the prep. Coarsely grate a courgette, and then squeeze the liquid from the gratings – much like you would with wilted spinach – and set aside. Now chop two rashers of bacon, and finely chop a red chilli.
Cook Your tagliatelle according to the pack instructions – I used two nests for me, but I am a bit greedy, so use whatever measure you’d normally use per person. Whilst it’s boiling away in salted water, fry your bacon until crispy, add the chilli for a minute or so, and then whack the heat up high as you add the courgette shavings for a few more minutes. While it all cooks, whisk together a tbsp double cream, one egg yolk, some lemon zest and a good shaving of Parmesan cheese to make the sauce.
By this time the pasta should be nearly done. Drain the pasta, reserving some of the starchy water in case you need to relax the sauce a little. Mix everything up together, serve, and sprinkle some more Parmesan on top.
That’s all there is to it, a quick, easy, delicious pasta dish just in time to use up those spare courgettes. Buon Appetito!
Looks good, when are you making it for me?