Crispy Bacon Tagliatelle with Courgette Ribbons
Fresh tagliatelle tossed with crispy smoked bacon, delicate courgette ribbons, and a silky cream sauce enriched with ricotta. Finished with bright herbs, lemon juice, and roasted pistachios for a light yet satisfying pasta with textural contrast.
Ingredients
- 12 oz dried tagliatelle
- 1 tbsp olive oil
- 3 ½ oz outdoor-reared smoked bacon, chopped into ⅓" pieces
- 1 zucchini, sliced into ribbons using a Y-shaped peelerzucchini1vegetable
North American equivalent
- 14 tbsp light creamdouble cream1dairy
richer sauce
- 7 tbsp vegetable stock
- 4 ½ oz ricotta
- 2 tbsp fresh chives, chopped
- 2 tbsp fresh flatleaf parsley, chopped
- 2 tbsp fresh basil leaves, red or purple, torn
- 2 tbsp lemon juice
- 1 oz salted roasted shelled pistachios, roughly chopped
Instructions
- 1
Bring a large pot of salted water to the boil and cook the tagliatelle according to package instructions until al dente.
- 2
Heat the oil in a pan and fry the bacon until crisp.
- 3
Add the zucchini ribbons and fry for another minute.
- 4
Add the cream and stock and bring just to a simmer without boiling.
- 5
Drain the pasta and add to the cream sauce along with most of the ricotta, most of the herbs, and the lemon juice.
- 6
Season with salt and pepper and toss gently to coat.
- 7
Transfer to serving plates, dot the remaining ricotta on top, and sprinkle with remaining herbs and pistachios.
Tips
Use a Y-shaped peeler to create thin, ribbon-like courgette slices that cook quickly and blend seamlessly into the sauce.
Keep the heat gentle when simmering the cream and stock to avoid it breaking or separating.
Tear basil by hand rather than cutting to prevent bruising and preserve its aroma.
Reserve pasta water to adjust sauce consistency if needed before serving.
Good to Know
Refrigerate leftovers in an airtight container up to 2 days. Reheat gently with a splash of water or stock to restore sauce consistency.
Prepare ingredients up to 4 hours ahead: chop bacon and herbs, peel courgette ribbons (store in paper towels to absorb excess moisture), measure cream and stock. Cook pasta fresh just before serving.
Serve immediately on warmed plates while the sauce is still silky and the herbs release their aroma. Pair with a crisp white wine such as Pinot Grigio or Sauvignon Blanc.
Common Mistakes
Don't boil the cream and stock together or it may separate; maintain a gentle simmer.
Don't add the pasta while the sauce is too hot or the ricotta will scramble; let it cool slightly first.
Don't skip seasoning the pasta water with salt or the dish will taste bland throughout.
Substitutions
Dairy-Free Swaps
tangy variation