Creamy courgette & bacon pasta

Creamy courgette & bacon pasta

  • 1
  • 2
  • 3
  • 4
  • 5
(106 ratings)

Prep: 10 mins Cook: 20 mins


Serves 4
A quick and creamy carbonara-style tagliatelle that showcases delicious courgettes contrasted with cream and pancetta

Nutrition and extra info

Nutrition: per serving

  • kcal483
  • fat18.4g
  • saturates9.1g
  • carbs57g
  • sugars6.4g
  • fibre3.8g
  • protein21.5g
  • salt1.2g
Save to My Good Food
Please sign in or register to save recipes.


  • 1 tsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 150g diced pancetta or smoked bacon lardons



    Pancetta is Italian cured pork belly - the equivalent of streaky bacon. It has a deep, strong,…

  • 4 courgette, coarsely grated



    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 1 garlic clove, crushed
  • handful freshly grated Parmesan



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 1 small tub (200g) low-fat crème fraîche
  • 300g tagliatelle


  1. Heat the olive oil in a large frying pan and sizzle the pancetta or bacon for about 5 mins until starting to crisp. Turn up the heat and add the grated courgette to the pan. Cook for 5 mins or until soft and starting to brown then add the garlic and cook for a minute longer. Season and set aside.

  2. Cook the tagliatelle according to the pack instructions and scoop out a cupful of cooking water. Drain the tagliatelle and tip into the frying pan with the bacon and courgette. Over a low heat toss everything together with the crème fraiche and half the Parmesan adding a splash of pasta water too if you need to loosen the sauce. Season to taste and serve twirled into bowls with the remaining Parmesan scattered over.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (107)

Neil_C's picture

I used Smoked Garlic for a bigger flavour and Pecorino instead of Parmesan. Overall I am really happy with how it turned out and will definitely make this my go to pasta dish!

Encho Pramatarov's picture

Very simple recipe, easy to make and absolutely delicious. However I thought 4 courgettes were a bit too much? Not like it was a problem, but the picture looks like there has been only 1 courgette put into the dish. Any suggestions?

gaz_raf's picture

i could have used more. thought it was delicious!

Scoochie's picture

I only use half the courgette quantity and it's perfect

Encho Pramatarov's picture

Great recipe, really simple and really delicious. However, I thought 4 courgettes were too much? Not like it was a problem but picture looks like there has been only 1 courgette put in it.

Shez1's picture

I obviously did something very very wrong! It all turned out far too stodgy and sticky- not at all like the picture or reviews! Think the tagliatelle was too starchy and I should have grated corgettes rather than cutting into slices. Oh well - will try again!!

cinemike's picture

The idea of a recipe is that you use the ingredients listed and the method descriped.

KaylasCakes's picture

Great recipe, squeezed some of the water out of the courgettes as recommended by previous reviewers and added a sprinkle of black pepper and dried oregano for a bit more flavour :)

catherine2501's picture

Keep making it when short of inspiration/time/ingredients. Its really yummy!

lesnavich's picture

Great recipe for a Friday night, tasty and quick. The pancetta was the key ingredient, a nice contrast to the creamy courgettes.

shenal's picture

This is such a tasty dish and equally as good with pasta shapes instead of tagliatelle. I also found that slicing the courgettes finely instead of grating was better, not so much moisture.I have added some grated cheddar cheese too along with the crème fraiche and just sprinkled the parmesan on when serving.

amyeh90's picture

Really quick and easy dinner that managed to use up lots of excess courgettes from the garden. I added some courgette ribbons and sliced up courgette flowers last minute for a bit of colour/texture. Yummy!

FionaLM's picture

Fantastic recipe. Tasty and manages to use a load of excess courgettes. Don't skimp on the number of courgettes; they reduce down considerably and a lot of the watery fluid goes, leaving a rich sauce. Used the biggest frying pan I have and it still took time, but worth it. Persevere through the watery stage and it will work! Added some Szechuan pepper and chilli to add extra spice. Great.

Girl30's picture

It definately needs the pasta water to loosen it up a bit, as suggested, but I can't find fault with this recipe. It was quick, easy, and tasty.

Big Daddy D's picture

Wanna marry? My wives and I are divorced

newcastle1981's picture

My son hates courgettes and he had a second portion. Really easy, really tasty and really good.

AlanRabjohn's picture

Excellent flavours! A quick and simple recipe that I will certainly be repeating.

clare211's picture

We liked the flavours in this recipe, but found it stodgy and a bit too greasy

dragon23's picture

really nice! i added spring onions and a tiny bit of rosemary, also i used cheddar


Questions (2)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (2)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…