Courgette Lemon and Chilli Tagliatelle


  • 75g Parmesan, grated, plus extra to serve
  • 8 rashers streaky bacon, chopped
  • 4 tbsp double cream
  • 4 large courgettes
  • 1 red chilli, deseeded, if you like, and finely chopped
  • 500g pack tagliatelle
  • zest 1 lemon
  • 2 egg yolks


  1. Coarsely grate the courgettes, then place in a sieve over a bowl. Press to squeeze out all the liquid – this may take a few mins, but try to drain away as much as you can.
  2. Cook the pasta in boiling salted water following pack instructions. Meanwhile, heat a large, non-stick frying pan, then dry-fry the bacon, stirring often, until crisp. Add the chilli and cook for 1 min more, then tip in the courgettes and cook on a high heat for 2-3 mins.
  3. Mix together the egg yolks, cheese, cream and lemon zest. When the pasta is cooked, drain it, reserving a little of the cooking water. Tip everything back into the pasta pan and toss together. Divide into bowls to serve, with extra Parmesan.