Courgette and beef bacon carbonara
Prep time: 15 mins Cooking time: 10 mins Serves 4 400g tagliatelle 2 tbsp olive oil 1 tsp butter 200g beef bacon, thinly sliced 1 onion, chopped 3 garlic cloves, minced 2 small courgettes, cubed 4 eggs 1 cup grated Parmesan, plus extra to garnish 1 tsp lemon zest 1/2 cup basil, plus extra to garnish 1Bring
a large pan of salted water to the boil and add pasta to it. 2While
pasta is cooking, heat olive oil and butter together in a pan over medium-high heat. Working in batches, fry bacon on both sides until lightly browned, remove from pan to a kitchen paper-lined plate to drain. Once cool, tear into bite-sized pieces. 3In
the same pan, cook onion, garlic and courgettes until lightly browned, stirring only occasionally. Season then remove from heat. 4In
a bowl, beat eggs and mix in Parmesan and lemon zest. 5Once
pasta is cooked, drain, reserving 1/2 cup of cooking liquid, and add to vegetables along with egg mixture. Keeping the pan off the heat, stir until eggs look cooked. (Residual heat from the pasta will cook the eggs). Add a little of the reserved cooking water if it looks too dry. 6Serve
warm, garnished with beef bacon, basil and grated Parmesan.