Creamy courgette & bacon pasta

Creamy courgette & bacon pasta

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(126 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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Regina Hurst
11th Aug, 2016
Hi can this dish be frozen. Thanks
16th Sep, 2016
2nd Sep, 2016
Personally I'm not sure that'd work out too well. I've never found tagliatelle or linguine to reheat particularly well. But what do I know...
Sally Waggons
2nd Aug, 2016
Delicious, simple,summery dish. Great for using up the excess home grown courgettes . Making sure pan is very hot before adding the courgettes helps get rid of excess moisture.All the family enjoyed it , even my daughter who swears she hates courgettes.
7th Jun, 2016
I have cooked so many recipes from this website and always turn out delicious. I was absolutely shocked to have tasted tonight's meal after a long hard days work. Firstly: after following the instructions, the pancetta was frazzled and dry. The courgette was in an equally sorry state. The pasta itself was bland and flavourless in comparison to its carbonara cousin. Never again, not for the faint hearted.
18th May, 2016
Absolutely delicious! I used chopped bacon and I made courgette ribbons with a vegetable peeler, rather than grating the courgette. Husband and I thoroughly enjoyed it, I will make this time and time again.
17th May, 2016
I squeezed the water out of the courgette first added some salt and left to drip in a colander for 20 minutes. I also add a pinch of chilli flakes and some onion. For the vegetarian, Quorn bacon lardons works really well!
16th Mar, 2016
I love how this dish isn't too rich (I usually find carbonara style dishes overpoweringly creamy). It's incredibly easy and quick to prepare and tastes delicious. Mid-week supper win!
14th Mar, 2016
Delicious even without parmesan!
16th Sep, 2015
Such a surprise! Light, tasty, quick and healthy.


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