CourgetteLemonMeatPancettaPasta

Pancetta, Courgette & Lemon Tagliatelle

This classic Italian tagliatelle dish perfectly balances the saltiness of the pancetta, the sweetness of the courgettes and the tanginess of the lemons to deliver a delightfully tasty experience, whilst taking almost no time at all to make!

Prep Time: 10 mins
Cooking Time: 15 mins
4 people

Used in this recipe

Ingredients

375g dried tagliatelle
2 courgettes, ends trimmed
3 tbsp Filippo Berio Extra Virgin Olive Oil, plus extra for drizzling
75g cubed pancetta
1 clove garlic, crushed
Finely grated zest and juice 1 lemon
25g freshly grated Parmesan
Salt and freshly ground black pepper

Method

Cook the pasta in a saucepan of salted boiling water according to packet instructions until al dente. Drain well and return to the pan to keep warm.
Meanwhile using a vegetable peeler, peel down the length of the courgettes to create ribbons, work your way around the courgette as you effectively ‘peel’ it towards the centre.
Toss the ribbons in 1 tbsp of the Filippo Berio Extra Virgin Olive Oil and season.
Heat a griddle pan over a high heat and when hot, griddle the courgettes in batches for 30 seconds each side until you have nice griddle marks. Remove to a plate.
Place the remaining Filippo Berio Extra Virgin Olive Oil in a large frying pan and add the pancetta and garlic and cook over a medium heat until the pancetta starts to crisp.
Add the pasta to the pan, with the courgettes, lemon zest and juice and season well. Toss gently together adding the Parmesan.
Serve immediately, drizzled with Filippo Berio Extra Virgin Olive Oil and freshly ground black pepper.

Extra Virgin Olive Oil

From £6.99

Filippo Berio Extra Virgin Olive Oil has a distinctive, rich and fruity flavour that beautifully complements fresh ingredients. Perfect for sauces, marinades, drizzling and dipping, it’s a versatile addition to everyday cooking.