Let me tell you about the kind of dish that makes you pause mid-bite, close your eyes, and just *savor* it. This Creamy Courgette & Bacon Tagliatelle is that dish—a symphony of silky pasta, smoky bacon, and tender courgette ribbons, all swirled together in a sauce so luscious, you’ll want to lick the plate. It’s the kind of meal that feels indulgent but comes together in less time than it takes to watch an episode of your favorite show.
Why This Recipe Works
- Flavor That Packs a Punch: Smoky bacon meets sweet, caramelized courgette, all wrapped up in a creamy, cheesy embrace. It’s like a cozy blanket for your taste buds.
- Textures That Sing: Al dente pasta, crispy bacon, and melt-in-your-mouth courgette—every bite is a little adventure.
- Quick Enough for a Tuesday, Fancy Enough for a Date Night: 30 minutes from stove to table, and it looks like you fussed. (Your secret’s safe with me.)
- Flexible Like a Yoga Instructor: Swap ingredients based on what’s in your fridge—this recipe won’t judge.
The Story Behind the Sauce
This dish is rooted in Italy’s cucina povera—the art of turning humble ingredients into something extraordinary. Think of it as the Italian grandmother’s way of saying, “You don’t need fancy stuff to eat like royalty.” The cream and lemon? That’s our little 21st-century upgrade, because why not?
Essential Ingredients & Tools
For the Pasta
- 350g dried tagliatelle: Those long, luxurious ribbons are perfect for catching every drop of sauce.
For the Bacon & Courgette
- 200g smoked streaky bacon, diced: Smoky, salty, and crispy—this is the flavor backbone of the dish.
- 3 medium courgettes (500g), thinly ribboned: Use a veggie peeler for those elegant, delicate strips.
- 3 garlic cloves, minced: Because garlic makes everything better.
- 2 tbsp olive oil: For that golden, caramelized goodness.
- 1 tbsp unsalted butter: Because butter is life.
For the Cream Sauce
- 200ml double cream (or heavy cream): Rich, velvety, and utterly irresistible.
- 50g parmesan, grated: The salty, nutty kick that ties it all together.
- ½ lemon, zested + 1 tsp juice: A bright little zing to cut through the richness.
- 120ml reserved pasta water: The secret to a silky, clingy sauce.
For Garnish
- Fresh parsley, chopped: A pop of color and freshness.
- Salt & black pepper: Because seasoning is everything.
Tools You’ll Need
- Large pot: For boiling that pasta to perfection.
- Deep skillet (or large frying pan): Where the magic happens.
- Tongs (or a large fork): Your best friend for tossing pasta like a pro.
- Colander: For draining—but never rinsing—the pasta.
Serves: 4 | Prep: 10 mins | Cook: 15 mins | Total: 25 mins
How to Make Creamy Courgette & Bacon Tagliatelle
- Boil the Pasta Water Like You Mean It
Fill a large pot with 4–5 liters of water and salt it like the sea (about 1 tbsp salt per liter). Bring it to a rolling boil—this ensures your pasta cooks evenly and doesn’t stick. While you wait, prep everything else. (Pro tip: Cover the pot to speed things up—physics is your friend.) - Crisp the Bacon to Golden Perfection
Heat 1 tbsp olive oil in a deep skillet over medium heat. Add the 200g diced bacon and let it sizzle away for 6–8 minutes, stirring occasionally, until it’s crispy and golden. Remove the bacon with a slotted spoon, but leave those glorious drippings behind. (Why? Because bacon fat is liquid gold for flavor.) - Sauté the Courgettes Until They Sing
Add the remaining 1 tbsp olive oil and 1 tbsp unsalted butter to the skillet. Crank the heat to medium-high and toss in the 500g courgette ribbons. Cook for 5–7 minutes, stirring occasionally, until they’re tender with those beautiful caramelized edges. (Don’t crowd the pan—give them space to shine.) - Toast the Garlic (But Don’t Burn It!)
Push the courgettes to the edges of the skillet and add the 3 minced garlic cloves to the center. Cook for 30 seconds—just until it’s fragrant. (Burnt garlic is bitter garlic, and we don’t do bitter here.) - Cook the Pasta Like an Italian Nonna
Drop the 350g tagliatelle into the boiling water and stir gently to separate the strands. Cook for 1 minute less than the package says—you want it al dente, with a little bite. Before draining, scoop out 120ml of pasta water—this starchy liquid is the glue that holds the sauce together. (Never rinse your pasta—that’s sacrilege in Italy.) - Build the Sauce (The Best Part)
Reduce the skillet heat to low. Pour in the 200ml double cream, 1 tsp lemon juice, and reserved bacon. Let it simmer for 1 minute—just enough to warm through. (Boiling cream is a one-way ticket to Splitsville.) Stir in half the reserved pasta water to loosen things up. - Bring It All Together
Add the drained pasta to the skillet. Using tongs, toss, lift, and fold like you’re conducting an orchestra. This motion helps the sauce cling to every strand. Add the 50g grated parmesan and ½ lemon zest, and keep tossing until the sauce is glossy and luxurious. (If it’s too thick, add more pasta water—a little at a time.) - Serve Immediately (No Waiting Allowed)
Plate it up, garnish with chopped parsley and extra parmesan, and dig in. (Pro tip: Warm your bowls first—cold plates are the enemy of creamy pasta.)
Pro Technique
Emulsification: The Secret to Sauce That Sticks
A perfect pasta sauce is all about emulsification—getting fat (cream, bacon drippings) and water (pasta water) to play nice together. The starch in the pasta water acts like a matchmaker, binding everything into a smooth, velvety sauce. Tossing vigorously is key—it’s like giving the sauce a little workout to get it in shape.
Keeping Cream Happy (And Not Grainy)
Cream can be fussy—overheat it, and it’ll separate like a bad relationship. Solution: Warm it gently, off direct heat, and add the lemon juice after reducing the heat. The acid helps stabilize the dairy, keeping it silky, not grainy.
Chef’s Wisdom
The Golden Rule of Sautéing
Most home cooks cram too much into the pan, ending up with steamed, soggy veggies. Fix: Use a big skillet and cook in batches if needed. Browning requires space—think of it as giving your courgettes room to breathe.
Salt Like a Pro
Bacon and parmesan are salty, so go easy at first. Taste after combining everything, then adjust. (Exception: Salt the pasta water like the sea—it’s the only chance to season the noodles from within.)
Saving a Broken Sauce
If your sauce starts to separate, whisk in 1 tbsp cold butter off the heat. The milk solids will work their magic, bringing everything back together.
Storage & Freshness Guide
Fridge: Store leftovers in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of milk to revive the creaminess. (Microwaving is a last resort—it can turn pasta rubbery.)
Freezer? Skip it. Cream sauces tend to get grainy when frozen. If you must, freeze the pasta without the sauce and make the sauce fresh later.
Food Safety PSA: Don’t leave dairy-based dishes out for more than 2 hours. Bacteria love lukewarm food as much as you do.
Nutrition Profile
| Nutrient | Amount per serving |
|---|---|
| Calories | 720 kcal |
| Protein | 24 g |
| Carbohydrates | 75 g |
| Fat | 36 g |
| Fiber | 4 g |
Perfect Pairings
Complementary Dishes
- Garlic Bread: The crisp, buttery crunch contrasts the pasta’s silkiness. Rub toasted bread with a raw garlic clove for pungent brightness.
- Arugula Salad: Peppery greens with a lemon vinaigrette cut through the dish’s richness.
Drinks
- Pinot Grigio: Its crisp acidity and citrus notes balance the creamy sauce. Chill to 8–10°C for optimal refreshment.
- Sparkling Water with Lemon: A non-alcoholic palate cleanser between bites.
Something Sweet
- Lemon Sorbet: The tartness resets rich flavors. Serve in chilled glasses for contrast.
- Dark Chocolate Espresso Beans: A bitter-sweet finish with a caffeine kick.
Ingredient Variations and Their Impact
- Pancetta for Bacon
Swap: Diced pancetta for a deeper, porkier flavor. It renders slower, giving you tender meat with crisp edges.
Upgrade: Toss in a pinch of fennel seeds for that Italian deli vibe. - Crème Fraîche for Cream
Swap: Crème fraîche adds a tangy twist and resists curdling.
Upgrade: Stir in 1 tsp Dijon mustard for extra depth. - Vegetarian Twist
Swap: Skip the bacon and use sautéed mushrooms + ½ tsp smoked paprika for umami.
Upgrade: Sprinkle with toasted pine nuts for crunch. - Gluten-Free Option
Swap: Brown rice tagliatelle works—just cook it a minute longer and reserve extra pasta water. - Lighter Version
Swap: Replace half the cream with evaporated milk.
Upgrade: Finish with 1 tbsp mascarpone for a touch of luxury.
FAQs
- Q: Can I use zucchini instead of courgettes?
A: Absolutely! Courgette is just the French word for zucchini—same veg, different name. - Q: How do I keep the sauce from getting greasy?
A: Toss the pasta vigorously with starchy pasta water—it’s the magic emulsifier. - Q: Can I sub heavy cream?
A: Yes, but skip milk—it doesn’t have enough fat to create that luscious texture.
Creamy Courgette & Bacon Tagliatelle: A Weeknight Masterpiece That Feels Like a Hug
Whip up this Creamy Courgette & Bacon Tagliatelle in 25 minutes—smoky, silky, and utterly comforting. Perfect for weeknights or date nights! Get the recipe now.
Ingredients
For the Pasta
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350 g dried tagliatelle
For the Bacon & Courgette
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200 g smoked streaky bacon (diced)
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3 medium courgettes (500g, thinly ribboned)
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3 cloves garlic (minced)
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2 tbsp olive oil
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1 tbsp unsalted butter
For the Cream Sauce
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200 ml double cream
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50 g parmesan (grated)
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½ lemon (zested + 1 tsp juice)
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120 ml reserved pasta water
For Garnish
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Fresh parsley (chopped)
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Salt & black pepper
Instructions
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Fill a large pot with 4–5 liters of water and salt generously. Bring to a rolling boil.01
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Heat 1 tbsp olive oil in a deep skillet over medium heat. Add 200g diced bacon and cook for 6–8 minutes until crispy. Remove bacon, leaving drippings in the pan.02
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Add remaining 1 tbsp olive oil and 1 tbsp unsalted butter to the skillet. Increase heat to medium-high and add 500g courgette ribbons. Cook for 5–7 minutes until caramelized.03
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Push courgettes to the edges of the skillet. Add 3 minced garlic cloves to the center and cook for 30 seconds until fragrant.04
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Cook 350g tagliatelle in boiling water for 1 minute less than package instructions. Reserve 120ml pasta water, then drain.05
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Reduce skillet heat to low. Add 200ml double cream, 1 tsp lemon juice, and reserved bacon. Simmer for 1 minute. Stir in half the reserved pasta water.06
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Add drained pasta to the skillet. Toss vigorously with tongs for 1–2 minutes. Add 50g grated parmesan and ½ lemon zest, tossing until sauce is glossy.07
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Serve immediately, garnished with chopped parsley and extra parmesan.08
