Tagliatelle with courgette and pancetta Recipe
Post- holidays light, easy and quick meal.
Ingredients
- 1 tsp olive oil
- 100g pancetta or smoked bacon, diced
- 2 small courgettes, sliced
- 1 garlic clove, crushed
- ¼ tsp salt
- ¼ tsp pepper
- 250g fresh pasta (tagliatelle)
- 200g cream
- 4 tbs Parmesan cheese, grated
Directions
- Sizzle the pancetta in hot olive oil for about 5 mins until starting to crisp.
- Add the sliced courgette to the pan. Cook for 5 mins or until soft and starting to brown.
- Add the garlic and cook for 1 minute longer. Season and set aside.
- Cook the fresh tagliatelle for 3 minutes (according to the pack instructions). Drain and tip into the frying pan with the pancetta and courgette.
- Over a low heat toss everything together with the cream and half the Parmesan.
- Serve twirled into bowls with the remaining Parmesan scattered over.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 401g | |
| Recipe makes 2 servings | |
| Calories 821 | |
| Calories from Fat 264 | 32% |
| Total Fat 30.01g | 38% |
| Saturated Fat 15.57g | 62% |
| Trans Fat 0.0g | |
| Cholesterol 100mg | 33% |
| Sodium 1207mg | 50% |
| Potassium 888mg | 25% |
| Total Carbs 102.6g | 27% |
| Dietary Fiber 5.3g | 18% |
| Sugars 5.52g | 4% |
| Protein 34.63g | 55% |
