Bacon, Courgette and Caper One-Pot Pasta

Name: Bacon, Courgette and Caper One-Pot Pasta
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 2
Ingredients: 90 g bacon lardons; 150 g tagliatelle; 1 courgette, coarsely grated; 2 handfuls rocket; 1 clove garlic, crushed; 1/2 tbsp olive oil; 1 tbsp capers, drained; 1/2 lemon; 20 g pecorino, grated

This bacon, courgette and caper one-pot pasta is a quick weeknight dinner with plenty of savory flavor and a bright lemony finish. Crispy bacon, tender ribbons of pasta, briny capers and peppery rocket come together in one pan for an easy meal with minimal cleanup.

Servings2 Portions

Prep Time5 Mins

Cook Time20 Mins

Difficulty

Easy

Ingredients

bacon lardons
90 g
tagliatelle
150 g
courgette, coarsely grated
1
rocket
2 handfuls
garlic, crushed
1 clove
olive oil
0.5 tbsp
capers, drained
1 tbsp
lemon
0.5
pecorino, grated
20 g

Step-by-Step Instructions

Cook the bacon lardons in a large deep frying pan over medium heat for about 5 minutes, stirring occasionally, until crisp and golden. Transfer to a plate and carefully pour off excess fat, leaving just a light coating in the pan.

Add the olive oil to the same pan, then cook the grated courgette and crushed garlic for 6 to 8 minutes until the courgette is softened, lightly golden and most of its moisture has cooked away.

Add the tagliatelle and 400 ml water. Gently stir as the pasta softens so the nests separate, then simmer uncovered for 7 to 9 minutes, stirring often, until the pasta is al dente and the liquid has reduced to a light sauce.

Stir in the capers, lemon zest, lemon juice, grated pecorino and cooked bacon. If the pasta looks too dry, add a small splash of water to loosen the sauce.

Fold in the rocket and cook for 20 to 30 seconds, just until wilted. Serve immediately, with extra pecorino if you like.

Chef's Tips

If you cannot find courgette, use zucchini. Stir the pasta frequently while it cooks so it does not stick, and add a splash of water at the end if you want a silkier sauce. Leftovers can be refrigerated for up to 2 days and reheated gently with a little water.