Creamy courgette & bacon pasta

Creamy courgette & bacon pasta

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(113 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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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.
8th Sep, 2016
Fabulous recipe, easy, quick, uses loads of courgettes and exceedingly tasty! What more could you want?
2nd Sep, 2016
This is a great recipe. It might be worth mentioning that it's worth scooping out the seeds before grating the courgette (sorry if that sounds obvious but I've never grated a courgette until now so I had to Google it)... Also, to my mind this recipe is a little conservative with the garlic, cheese and the creme fraiche... Go big or go home! I found I wanted to add quite a lot of pepper and some basil to really lift it. I think if you were going really balls-out with this you might even be able to get away with adding some chicken (in a bit of cornflour probably, but not crispy) and maybe some roquito peppers. I reckon that'd be sweeeeeeeet.
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.


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.
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