Sunday, 28 August 2011

Courgette, Lemon and Chilli Fettuccine

I had a friend round for dinner the other night and made her this simple, summery pasta dish. We also had a bit too much Prosecco but that's optional. Oh and if you're interested in what we had for dessert check out my previous post!

To serve two:

2 large courgettes

200g fettuccine pasta or similar

4 rashers streaky bacon, roughly chopped

1/2 a red chill, deseeded and finely chopped

1 egg yolk

Approx 40g grated parmesan, plus extra to serve

2 tbsp creme fraiche

zest of 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. Meanwhile, heat a large, non-stick frying pan, then dry-fry the bacon, stirring often, until crisp.

3. Add the chilli and cook for 1 min more, then tip in the courgettes and cook on a high heat for 2-3 mins.

4.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.

1 comment:

  1. I am over-run with courgettes in the garden so will give this a go. Looks scrummy. Thank you x



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