recipes
Creamy bacon and zucchini tagliatelle with lemon and thyme
Ingredients
- 1 tbsp olive oil
- 150g chopped pancetta
- 1 small onion, finely chopped
- 3 cloves garlic, finely chopped
- 1 zucchini, diced
- Few sprigs fresh thyme, chopped
- 100ml white wine
- Fresh seasoning
- 200ml single cream (Elmlea Light)
- 50g frozen peas, defrosted
- 1 lemon, juice and zest
- 100g dolcelatte cheese
- 200g tagliatelle pasta, cooked (De Cecco)
Method
Heat the oil in a frying pan and fry the pancetta quickly till the edges begin to brown. Add the chopped onion and garlic to the pan and soften together for 3 minutes. Add in the chopped zucchini and thyme and cook for 2 minutes more. Add in the wine and evaporate, followed by freshly ground pepper and salt. Add in the cream and peas and allow to cook for another 3 minutes to reduce. Add in the lemon juice and zest, followed by the dolcelatte cheese and mix well till the cheese has melted. Remove the sauce off the heat. Add in the cooked tagliatelle pasta and mix well to coat with the creamy sauce. Serve immediately in deep pasta bowls.
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