Recipes :Courgette, lemon & chilli tagliatelle

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

gredients

• 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

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.

PER SERVING

768 kcalories, protein 34g, carbohydrate 100g, fat 28 g, saturated fat 13g, fibre 6g, sugar 6g, salt 1,68 g