My first ever courgette was grown and harvested a year ago now and it’s safe to say they are now a firm favourite to grow every year on plot 15c. They are so easy to grow and give you so much in return, in fact one plant could probably feed us through the Summer! However, there are currently 3 courgette plants on my allotment (although one was meant to be a pumpkin!) One is a green variety called ‘Black Beauty’ which hasn’t grown as well as the other two which are my favourite ‘Parador’. The bright yellow crop makes it so easy to spot amongst the green foliage and sure brightens up mealtimes.
This Summer I’ve been experimenting with some new courgette recipes and this one so far has to be my favourite. As a huge pasta fan anyway, this recipe is both simple and delicious and anything that uses up your courgette glut can’t be a bad thing can it?
Creamy Courgette and Bacon Carbonara:
Cooking Time: 20 minutes
Serves 4
Ingredients:
- 250g grated courgettes
- 150g diced bacon
- Handful of fresh parmesan
- 300g tagliatelle
- 200g creme fraiche
Instructions:
Heat a little olive oil in a pan and fry the bacon for roughly 5 minutes until starting to crisp. Add the grated courgette to the pan and cook for a further 5 minutes until the courgette is soft.
Boil a saucepan of water, once boiled add the tagliatelle pasta and cook for roughly 10 minutes. Drain, add to the frying pan and combine the ingredients. Mix in the creme fraiche and then add half a handful of parmesan. Serve in bowls with a scattering of parmesan on top.
Serve with delicious homegrown salad or some garlic bread!
