Creamy courgette & bacon pasta

Creamy courgette & bacon pasta

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(135 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
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  • 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 courgettes, 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.

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Comments, questions and tips

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11th Feb, 2018
This was very tasty and fresh. I used only 2 courgettes and 300ml of creme fraiche and it was perfect. Added a pinch of chilli flakes as well as per another reviews recommendation.
Yabayee's picture
23rd Jan, 2018
Everyone loved it. 4 and 6 year olds didn't even need to be coaxed into trying it - wolfed it all in no time! Added an onion but otherwise the same.
27th Sep, 2017
Absolutely delicious! We doubled the creme fraiche and the garlic, and added onion and mushrooms. It had a lot of flavour. I also found that we didn't have to worry about draining our zucchini - the liquid that came from ours was very small and would have cooked away.
27th Sep, 2017
Absolutely delicious! We doubled the creme fraiche and the garlic, and added onion and mushrooms. It had a lot of flavour. I also found that we didn't have to worry about draining our zucchini - the liquid that came from ours was very small and would have cooked away.
3rd Sep, 2017
Quick and easy to make. I added a squeeze of lemon juice as I had it left over in the fridge and it worked really well. Will be making this again
26th Jul, 2017
Good way of using up excess home-grown courgettes. I added a chopped onion with the bacon, and a bit of shredded basil at the end of cooking. To be honest, it would have been a bit bland otherwise.
20th May, 2017
I was surprised at how tasty this recipe was; I'll definitely be making again. Hubby and kids all enjoyed, and they're not big fans of courgette. I added half a red onion, 3 garlic cloves, a tiny pinch of chilli, a few leaves of basil and plenty of salt/pepper. Delish!
9th Mar, 2017
Super cheap, made this recipe many times. I recommend adding the garlic before the courgette to avoid the raw garlic taste
14th Dec, 2016
I added half a fresh red chilli and it really lifted it. wasn't spicy but brought out the other flavours with a nice hum. Making it again tonight!
5th Dec, 2016
Made this tonight although tasty it does need more garlic and herbs to give the dish a bit of flavour.


Regina Hurst
11th Aug, 2016
Hi ,can this recipe be frozen? thanks
goodfoodteam's picture
16th Aug, 2016
HI there, we would not recommend freezing this recipe. All our recipes are marked if we know you'll get good results when freezing - you'll find the blue star symbol at the top of the recipe under the social media icons - hope that helps for future recipes.
7th Jul, 2017
I'd recommend finely dicing an onion and frying it off with the bacon (you really don't need to to the expense of buying lardons, just chop up some bacon). I'd also suggest that unless your clove of garlic is humongous you may want to add more than one. Other than (imo) needing those two very minor changes to enhance it, this is a great tasty recipe! Only downside, if you don't have 3 people to eat it (4 would be stretching it, I think), is that it doesn't freeze well.
8th Jul, 2014
I made approx. 1/3rd quantity for one person and added a small bit of red onion, 1/2 shallot, 2 mushrooms, pinch of Herbes de Provence and for seasoning, a pinch of Mara dried seaweed - I used 'Shony', but any from the range would do..... delicious! I have a glut of courgettes and this was an excellent way to use a large one up. My quantity made 1 main meal and the remainder will do as a snack, with some freshly cooked tagliatelle. Well done to whoever came up with the original recipe.
12th May, 2014
This is a fabulous and utterly lovely recipe and also great for playing about with. I would have added fresh thyme but there isn't much in the garden right now, so I chopped up a handful of parsley from a windowsill pot and added with the grated courgette. When I tasted at the "put aside" stage it seemed too sweet for some reason (perhaps sugar had been added to the supermarket bacon I bought?). Whatever, I decided to add a just a few drained sundried tomatoes as sold in a jar by Lidl to balance out the sweetness. Seasoned with ground pepper only - the bacon and the parmesan do the salty stuff. Beautiful! x