Courgette and Bacon Spaghetti
A light and quick pasta dish which is lovely in summer
5 minutes preparation, 12 minutes to cook
- 150g spaghetti
- 1 large courgette (about 325g)
- 2 garlic cloves (crushed)
- 1 pack of allumettes or lardons (75g)
- 100ml crème fraiche (half fat is fine)
- Juice of half a lemon
- Large pan for spaghetti
- Another saucepan for the sauce
- Cooking spoon
Cook the spaghetti in a large pan of very salty boiling water.
In a separate saucepan fry the courgette and garlic with a little bit of oil (a lot of water will come out of the courgettes so fry is an optimistic term) for about 5 minutes till soft. Then tip in the allumettes and continue to fry for another 2-3 minutes.
Finally add the crème fraiche and lemon juice then give it all a good stir with a healthy dose of salt (the allumnettes are salty but it’s amazing just how much courgettes need!). Add the pasta to the sauce, combine and serve.