Creamy Pasta with Bacon and Courgettes- A very simple, quick but super satisfying bowl of pasta. Great for a midweek meal and very easily adjusted to whatever is in your fridge (see Tips below recipe for some ideas!) Let me know if you give this recipe a go over on my Instagram page using the hashtag #documentingmydinner
If you liked my Creamy Pasta with Bacon and Courgettes then try out my other Pasta recipes!
RECIPE
SERVES 2
DIFFICULTY LEVEL: ROOKIE
INGREDIENTS:
- Fusilli Pasta
- 5 rashers of unsmoked bacon
- 1 Courgette, diced
- 2 cloves of garlic, crushed
- 200ml Creme fraiche
- 1 spring onion, finely diced
- Parmesan
- Black pepper
METHOD:
1. Place the bacon in a cold frying pan over a medium heat. Cook until the fat has rendered out and the pan is dry. Turn up the heat and cook until crisp. Remove and cut into small pieces with a pair of scissors, then put it back into the pan for step 3.
2. Measure out the amount of pasta you need by filling your serving bowl 3/4 full per person and pouring into a pan. Cook the pasta for 9 minutes in boiling salted water over a high heat.
3. Add the courgettes and garlic to the pan of bacon and cook until the courgettes are soft (about 5 minutes). Add the Creme fraiche and spring onions and bubble for a few minutes until heated through. Do not overheat or it could split.
4. Add the pasta to the pan using a slotted spoon. Stir through a large handful of grated Parmesan and a good grind of black pepper. Toss together and add stir through a couple tablespoons of the cooking water from the pasta until you get to your desired consistency.
5. Serve the Creamy Pasta with Bacon and Courgettes in bowls topped with parmesan shavings and black pepper.
TIPS
- MAKE IT VEGGIE: replace the bacon with some roasted butternut squash or mushrooms.
- Use Philadelphia, soured cream or mascarpone instead of Creme fraiche- make sure to use full fat versions.
- Top with grated cheddar and breadcrumbs and cook in the oven at 200c for 10 minutes for a pasta bake version.
