Courgette, lemon & chilli tagliatelle

30-60 minutes 4 servings 800 kcal or less bbc good food magazine june chilli courgette diner dinner lemon mains super supper tagliatelle. pasta

N/A

Source

Ingredients

4 large courgettes

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

4 tbsp double cream

zest 1 lemon

Method

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.

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.

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.