Meat

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!
Cook with:
Filippo Berio Extra Virgin Olive Oil
Serves: 4
Preparation time: 10 minutes
Cooking time: 15 minutes

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:

  1. 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.
  2. 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.
  3. Toss the ribbons in 1 tbsp of the Filippo Berio Extra Virgin Olive Oil and season.
  4. 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.
  1. 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.
  2. Add the pasta to the pan, with the courgettes, lemon zest and juice and season well. Toss gently together adding the Parmesan.
  3. Serve immediately, drizzled with Filippo Berio Extra Virgin Olive Oil and freshly ground black pepper.