Creamy courgette and crispy bacon pasta recipe



Creamy courgette and crispy bacon pasta recipe from MamaCaz

egg free nut free
Category Meat recipes
Serves2
Prep time10 mins
Cook time10 mins

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Ingredients

For 2 people:
Courgettes - I allow about 1.5 medium sized courgettes per adult (less for children)
Bacon (ideally back bacon but not too lean) - approx. two rashers per person
1 or 2 cloves of garlic
Half teasp chilli powder
2 tbsp cream cheese (ie Philadelphia)
Dried pasta

Handy Hint

Don't be tempted to add salt without tasting first - although the amount of salt varies hugely from one batch of bacon to another, I rarely need to add any to this dish.

Method

1. Cut up bacon into little pieces, and fry until crispy. I don't usually add any oil to the pan, as the bacon should release its own as it cooks.

2. Get the pasta cooking

3. Slice the courgettes into finger-shaped pieces, approx 3cm long and max of 1cm wide. When the bacon is crispy, add these and the (crushed) garlic to the pan and fry them for about 5 mins until they are just starting to soften.

4. Lower the heat and add the chilli powder at this stage, and stir in. Add a tablespoon of water out of the pasta pan, and then the two tablespoons of cream cheese. Stir it around.

5. Throw in the cooked, drained pasta. Test for seasoning, adding black pepper to taste, then serve as soon as the cheese has heated through.

gransnetter Reviews

From: MamaCaz on Mon 14-Jul-14 14:12:53 Overall rating: 0.0
This recipe, which I make with courgettes from my garden, has become a firm favourite in our house. It never seems to taste exactly the same twice running, which I put down to the difference between batches of bacon. Ideally, the bacon should be reasonably salty and release enough fat to cook and flavour the whole dish. Mmmm.