Bacon, courgette & caper one-pot pasta
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Bacon, courgette & caper one-pot pasta

By Anna Glover

Contains pork – recipe is for non-Muslims/non-pork eaters.

Combine tagliatelle with bacon, courgette and capers to make this speedy dinner for two. A balanced meal in 25 minutes, it’s a brilliant choice for busy days

  • Prep:5 mins
    Cook:20 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 417
  • fat 17g
  • saturates 6g
  • carbs 43g
  • sugars 0g
  • fibre 5g
  • protein 22g
  • salt 1.8g

Ingredients

  • 90g bacon lardons
  • ½ tbsp olive oil
  • 1 medium courgette, coarsely grated
  • 1 garlic clove, crushed
  • 150g tagliatelle
  • 1 tbsp drained capers
  • ½ lemon, zested and juiced
  • 20g pecorino, grated
  • 2 handfuls of rocket

Tip

MAKE QUICK COURGETTE & BACON ALFREDO PASTA
Tip any leftover bacon, courgette & caper one-pot pasta into a frying pan with a splash of double cream or spoonful of crème fraîche or mascarpone. Heat everything together with more grated pecorino and serve.

Method

  1. Put the lardons in a pan and fry over a medium heat for 5 mins until crisp and golden. Remove from the pan and pour off any fat.

  2. Heat the oil in the same pan and fry the courgette and garlic for 6-8 mins until lightly golden and most of the water has evaporated. Add the tagliatelle and pour in 400ml water. Stir until the pasta nests unravel, then cook uncovered for 7-9 mins, stirring frequently, until the pasta is al dente. Stir in the capers, lemon zest and juice, pecorino and lardons, adding a splash more water if it looks a little dry. Stir for a few seconds until the cheese starts to melt. Fold in the rocket until just starting to wilt, then serve.

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