Creamy Courgette & Crispy Bacon Penne Recipe

Ingredients

2 courgettes
2 garlic cloves
1 chilli
200g unsmoked lardons
400g penne pasta
250ml single cream
1 lemon
50g grated Parmesan

Prep: 10 mins | Cook: 20 mins

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Method

1. Fill and boil the kettle. Trim the courgettes and dice them into 1cm-thick cubes. Peel and grate the garlic cloves. Finely slice the chilli (removing the white pith and seeds, if you prefer less heat).

2. Place a large frying pan on a medium-high heat and pour in ½ tbsp olive oil. When the oil is glistening, add the lardons and fry, stirring often, for 5-6 mins till the lardons are lightly golden.

3. Meanwhile, place a large pan on a high heat. Pour in the hot water from the kettle and season with a generous pinch of salt. Add the penne pasta and cook for 8-10 mins till the pasta is cooked, but still has a little bite. Drain and set aside.

4. While the pasta cooks, reduce the heat under the frying pan. Stir in the diced courgettes. Drizzle in another 1 tbsp olive oil and season with a pinch of salt and pepper. Fry, stirring often for 8-10 mins, till the courgettes are beginning to soften. Add the garlic and chilli and fry for a further 2 mins till aromatic.

5. Gently stir the cream into the pan with the courgettes. Finely grate in the zest from the lemon. Squeeze in the juice from half the lemon.

6. Add the cooked pasta to the creamy sauce and stir well to coat. Sprinkle in half of the grated Parmesan and stir till melted. Taste the pasta and add more salt, pepper or lemon juice, if you think it needs it.

7. Divide the pasta between 4 warm plates. Scatter over the remaining Parmesan and serve.