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.