Creamy courgette & bacon pasta

Creamy courgette & bacon pasta

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(272 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


  • 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 cucurbit, 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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6th Jul, 2020
Might not be the most helpful of comments, but I dropped a clanger an used partially mouldy parmesan mmm. I only realised once I'd added it to the dish an did the taste test. Mould was not what I expected to find on the palate. Once I'd finished cursing myself, and the Gods, I gathered my thoughts and added a full juice of freshly squeezed lemon in an attempt to salvage the dish and mask the "off" taste. Suprising, it worked, AND made it quite zesty an tasty. Pre mould, I'd thought it was actually quite bland and agree with a previous review saying as such. The lemon added a different dimension. I actually enjoyed, even though every fifth bite their was notes of mould?! I also used single cream, which may also of been mouldy. So all in kind of a successfull disaster tonight. Lessons learned. Note to self: get your fridge in order.
OLOV's picture
13th May, 2020
I cooked it tonight and it was absolutely amazing! I adjusted garlic and added Provence herbs, worked very well.
10th Apr, 2020
So delicious and easy. I added more bacon lardons, 200g in all. I only did 3 large courgettes, and added 3 garlic cloves in too. I think it may have been a bit bland without all the garlic and smoked lardons.
14th Oct, 2019
Nice, easy and cheap recipe but 4 courgettes seemed far too many whilst I was grating them, so I just did 2 medium sized ones as I also wanted to add mushrooms. I added 150g of sliced button mushrooms added to the bacon after about 5 mins, adding the courgette another 5 mins later.
7th Aug, 2019
I don't normally like creamy pasta but this is delicious and tasty. I used 2 yellow courgettes (instead of 4) and fresh peas from my garden, also added a good pinch of chilli flakes. Had no parmesan, so added Brie instead and put grated cheddar on the top. I did use creme fraiche as per the recipe. My partner doesn't like courgettes but he scoffed this in ultra fast time, so this is definitely a new favourite, and a good way to use all those courgettes from the garden.
7th Aug, 2019
Very disappointing, followed all suggestions, onion, more garlic, chilli, sour cream, but found it very bland.
5th Aug, 2019
Absolutely lovely will be making again. Halved the recipe as it was for two people, added chopped mushrooms in with the bacon.
GiSora's picture
2nd Jul, 2019
One more to the "favourite recipe" list from BBCGoodFood. This is yummy, nay, super yummy. I halved the recipe as it is just for the two of us. Used 2 peeled small courgettes and half of onion. Didn't use pancetta and subbed it with smoky streaky bacon - just because it was on sale. Definitely will make this again.
Sophie Cooks an...
18th Apr, 2019
Pretty tasty! I subbed in sour cream for creme fraiche for price reasons, and used 2 courgettes as others have suggested. It was enough for 2 adults and an 11 year old. 11 year old wasn't enthused, but did eat it.
kayleigh newlands's picture
kayleigh newlands
1st Feb, 2019
Best meal I have made for myself yet!


27th Jul, 2018
How big are the courgettes
goodfoodteam's picture
2nd Aug, 2018
Thanks for your question - 4 medium-sized courgettes will work.
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.
13th Mar, 2019
I have made this several times and always place the grated courgette in a clean tea towel and squeeze out as much liquid as I can. It’s amazing how much comes out! I’m not surprised by some of the soggy results reviewed. I made this tonight with smoked salmon instead of the bacon and it worked really well.
3rd Aug, 2018
I'm a vegetarian so cooked the bacon separately and added to my partner's portion at the end. Also added lemon zest and a squeeze of lemon at the end. Delish. Oh and I used a peeler to make courgette ribbons instead of grating.
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
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