Courgette, Chilli and Fragrant Lemon Tagliatelle

Serves 4

Ingredients;

8 Rashers streaky bacon (best quality you can afford), chopped

1 Red Chilli, finely chopped (De-seeded for less heat, leave them in for more)

4 Courgettes, grated

Zest of 1 Lemon

50g Parmesan shavings

2 Free Range Egg yolks

4 Tbsp of Double Cream

500g Wholemeal Tagliatelle Pasta

Method

Place your grated courgettes into a sieve, over a bowl and push and squeeze as much liquid out of them as you possibly can.

Get your pasta cooking in a large stock pan as per the instructions on the pack. Meanwhile in a non-stick frying pan, dry fry the bacon pieces on a medium heat until crisp. Now turn up the heat to high and add the chilli and the courgettes and cook for approx 2-3 mins more.

Mix the cheese, lemon zest, double cream and egg yolks well together in a bowl.

When the pasta is cooked to your liking (We like al dente) drain it, but reserve a little bit of the cooking water. Tip it pack into the pan and then add your couregtte/bacon mix and your cheese sauce and toss it all together.

Divide the pasta up into bowls and serve with extra Parmesan shavings.