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Courgette, lemon & chilli tagliatelle

Courgette, lemon & chilli tagliatelle

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Rating: 4 out of 5.27 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

This pasta dish with bacon and courgettes is deliciously rich and creamy

Nutrition: per serving
NutrientUnit
kcal768
fat28g
saturates13g
carbs100g
sugars6g
fibre6g
protein34g
salt1.68g
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Ingredients

Method

  • STEP 1

    Coarsely grate the courgettes, then place in a sieve over a bowl. Press to squeeze out all the liquid – this may take a few mins, but try to drain away as much as you can.

  • STEP 2

    Cook the pasta in boiling salted water following pack instructions. Meanwhile, heat a large, non-stick frying pan, then dry-fry the bacon, stirring often, until crisp. Add the chilli and cook for 1 min more, then tip in the courgettes and cook on a high heat for 2-3 mins.

  • STEP 3

    Mix together the egg yolks, cheese, cream and lemon zest. When the pasta is cooked, drain it, reserving a little of the cooking water. Tip everything back into the pasta pan and toss together. Divide into bowls to serve, with extra Parmesan.

Recipe from Good Food magazine, June 2011

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Overall rating

Rating: 4 out of 5.27 ratings
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