Pasta with crispy bacon, courgette and herbs
NUTRITION: PER SERVING
FAT: 25.1G (10.9G SATURATED)
CARBOHYDRATES: 65.6G (4.1G SUGARS)
350g dried tagliatelle
1 tbsp olive oil
100g outdoor-reared smoked bacon, chopped into 1cm pieces
1 courgette, sliced into ribbons using a Y-shaped peeler
200ml single cream
100ml vegetable stock
2 tbsp chopped fresh chives
2 tbsp chopped fresh flatleaf parsley
2 tbsp fresh red or purple basil leaves, torn (see Know-how)
2-3 tbsp lemon juice
30g salted roasted shelled pistachios, roughly chopped
Bring a large pot of salted water to the boil and cook the pasta according to the pack instructions until cooked but still a little firm to the bite (al dente).
Meanwhile, heat the oil in a pan and fry the bacon until crisp. Add the courgette and fry for another minute. Add the cream and stock and bring just to a simmer – don’t boil
Drain the pasta and add to the cream in the pan along with 100g of the ricotta, most of the herbs and the lemon juice. Season with salt and pepper.
Toss the tagliatelle gently to coat, dot the remaining ricotta on top, then sprinkle over the remaining herbs and the chopped pistachios to serve.