Creamy Courgette Bacon Pasta Recipe

Ingredients

• 300 grams (10.5 ounces) pasta
• 200 grams (7 ounces) streaky bacon, chopped
• 2 medium courgettes (zucchini), sliced
• 200 milliliters (7 fluid ounces) double cream
• 100 grams (3.5 ounces) grated Parmesan cheese
• 2 cloves garlic, minced
• Salt, to taste
• Pepper, to taste
• Fresh basil or parsley

Instructions

1. 1

   Boil pasta in salted water for 8-10 minutes until al dente, then drain and reserve.

2. 2

   Crisp bacon in a large skillet over medium heat for 5-6 minutes until golden brown and crunchy, then transfer to a paper towel-lined plate.

3. 3

   Using the same skillet with bacon drippings, sauté minced garlic for 30-45 seconds until aromatic.

4. 4

   Add sliced courgettes to the pan and cook for 4-5 minutes, stirring occasionally, allowing them to soften and develop light caramelization.

5. 5

   Reduce heat to low and gently pour double cream into the skillet, stirring continuously to prevent scorching.

6. 6

   Incorporate grated Parmesan cheese, mixing thoroughly until the sauce transforms into a silky, uniform consistency.

7. 7

   Season the sauce with freshly ground black pepper and sea salt, adjusting to personal taste preferences.

8. 8

   Fold the cooked pasta into the creamy vegetable sauce, ensuring each pasta strand is evenly coated.

9. 9

   Crumble reserved bacon over the pasta and sprinkle with chopped fresh herbs like basil or parsley.

10. 10

    Serve immediately while the dish remains hot and the sauce maintains its creamy texture.