Tasty recipe for Tagliatelle, Courgettes and Bacon coated with a creamy Carbonara Sauce
200g bacon – dice (½ cm)
8 courgettes – trim ends & dice (½ cm)
2 egg yolks (from your pantry) – beat lightly
80g hard cheese – grate finely
butter (from your pantry)
olive oil (from your pantry)
salt & pepper (from your pantry)
Preparation: Prepare all ingredients as indicated above. Boil the kettle.
Tagliatelle: Place a large saucepan on medium-high heat and add the boiling water. When the water is at a rolling boil, add the tagliatelle and cook for 5-6 minutes. Make sure not to overcook the tagliatelle. You want it al dente, which is slightly chewy and uniformly translucent. Drain, reserving some of the pasta water for the carbonara. Sprinkle with a little olive oil to keep the tagliatelle from sticking together. Take off the heat and set aside.
Lemon: Using the fine side of a box grater, grate the peel of the lemon to create zest. Then cut the lemon into wedges.
Bacon and courgettes: Place a large pan on medium-high heat with a knob of butter and a drizzle of olive oil. When the pan is hot, add the bacon. Cook for 3 minutes before adding the courgettes. Cook for 4 minutes until the courgettes are slightly golden and the bacon crispy, then remove from the pan and set aside with the bacon fat.
Carbonara: Mix together the egg yolks, lemon zest and hard cheese. Slowly mix in the reserved pasta water, making sure not to scramble the egg yolks. Add the pasta to the carbonara and toss to mix through. Add the bacon and courgettes and season with salt, a good crack of black pepper and a squeeze of lemon juice.
Serve in a bowl, straight away.