Courgette, lemon & chilli tagliatelle

Courgette, lemon & chilli tagliatelle

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(27 ratings)

Prep: 20 mins Cook: 20 mins


Serves 4
This pasta dish with bacon and courgettes is deliciously rich and creamy

Nutrition and extra info

Nutrition: per serving

  • kcal768
  • fat28g
  • saturates13g
  • carbs100g
  • sugars6g
  • fibre6g
  • protein34g
  • salt1.68g


  • 4 large courgettes



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

  • 500g pack tagliatelle
  • 8 rashers streaky bacon, chopped
  • 1 red chilli, deseeded, if you like, and finely chopped
  • 2 egg yolks
  • 75g /2 ½oz parmesan, grated, plus extra to serve



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

  • 4 tbsp double cream
  • zest 1 lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…


  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.

  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.

  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.

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Comments, questions and tips

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16th Mar, 2019
I made this halving the recipe for two, pretty much stuck to the recipe apart from the chilli, only had dried chilli flakes. Wasn’t expecting amazing results but my other half loved it and so did I as we were both bored with usual pasta recipes. Will definitely make again!
20th Jul, 2015
As others have commented, this is surprisingly good! I thought it might lack some depth of flavour, but was excellent & given a big "thumbs up" from my French partner who would eat pasta for every meal if he could (his family is of Sicilian origin, hence the pasta obsession!). I omitted the eggs as I didn't want it to be too rich or heavy - we're in the middle of a heatwave here in the S France - I also used creme fraiche as I can't find double cream here...but I prefer the lighter, slightly sour taste of the former anyway. This will definitely be made again in our household! :o)
16th Aug, 2014
Surprisingly good - roughly cut down recipe for one but still worked really well. Yummy. Will definitely make again. Nice change to have pasta without garlic or tomato.
marmiteetponpon's picture
14th May, 2014
Check this super delicious creamy shrimp tagliatelle recipe at marmite et ponpon
Julia S
16th Sep, 2013
I have made this recipe again and again. I always grate the courgettes straight on to a clean tea towel and then squeeze out as much liquid as possible by twisting it. Much the easiest way to get it as dry as possible which does make a difference. I don't use the bacon (as I am veggie) but add some garlic instead and I always add a spoon (or two as necessary) of the pasta water at the end just to loosen it a bit. We sometimes have mushrooms in it as well - just fry them off for a couple of minutes before the courgettes go into the pan. One of our favourite suppers!
12th Sep, 2013
Made this today for the first time and it was very good. Added a clove of garlic and a twist of pepper and didn't halve the amount of zest along with the rest of the recipe. Loved the leomon/bacon combo.
20th Aug, 2013
I tried this recipe tonight, I had no cream but replaced it with natural yoghurt. It was really delicious and very easy to make. Look forward to making it again.
14th Aug, 2013
Absolutely yummy!
jaynekeeley's picture
16th Jul, 2013
I have cooked this several times, and can't fault it - quick, tasty and full of flavour. I'm very non-PC with calories, and don't measure the cream too carefully, but don't be afraid to use the pasta water at the end. A small ladle full is about right, but it is easy enough to add a little bit more.
20th Nov, 2012
Really disappointed with this. Halved the recipe except(by mistake) for the chilli and the bacon. Thank goodness as this was the only thing that gave it any flavour. So bland. No taste from the courgettes and mixing egg yolk, Parmesan and cream just gave a 'gloopy' lump which was hard to mix in despite the drop of cooking water!


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