Ingredients checklist
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Pancetta, Courgette & Tomato Spaghetti

30 minutes
30 minutes

Summery, fresh and deliciously creamy pasta!

  • Bring a large pan of salted water to a boil then add the pasta and cook to packet instructions.
  • Add a little Olive Oil to a medium heat saucepan, add the Pancetta and Courgette and fry until the pancetta starts to colour slightly and the courgette is softened.
  • Pop in the Garlic, Basil & Tomatoes, stir thoroughly then put a lid on the pan and sauté until the tomatoes start to break down.
  • Add the Cream and a good amount of Black Pepper, replace the lid and cook for a further 2-3 minutes.
  • Drain the pasta, reserving a cupful of Pasta water.
  • Add the Pasta to the Sauce, stir to combine and add a small amount of pasta water to the sauce to loosen, if needed.
  • Serve between 2 plates and sprinkle with a good amount of cheese!