You may also like
Categories:Viewed: 2 - Published at: 9 years ago
Ingredients
- 5 1/4 ounces dried tagliatelle
- 2 teaspoons olive oil
- 4 bacon Smoked British, Streaky Rashers, chopped
- 1 courgette coarsely grated
- 1 clove garlic sliced
- 2 free range eggs
- 6 3/4 tablespoons single cream
- 2 tablespoons grated pecorino freshly, or Parmigiano Reggiano
Method
- Cook the pasta in a large pan of boiling water according to the packet instructions.
- Meanwhile, heat the oil in a large frying pan and cook the bacon, courgette and garlic for 5 minutes until the courgette is golden and the bacon lightly crisp.
- Beat together the eggs, cream and cheese.
- Drain the pasta loosely so there's still a little water clinging then return it to the pan off the heat. Add the bacon and courgette, and the egg mixture and toss well together so the heat from the pasta lightly thickens the sauce. Divide between 2 bowls, grind over some black pepper and serve.
