Tagliatelle with courgette and pancetta
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 tagliatelle pasta
4 tbs Parmesan cheese, grated
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.