Some nights, you just need a quick, no-fuss meal that still feels a little bit special. This Courgette and Bacon Fettuccine is exactly that—simple to throw together, full of flavour, and endlessly adaptable. The creamy sauce clings to every strand of pasta, with crispy bacon adding just the right amount of savoury bite.
But the best part? You can easily make it your own. Want a vegetarian version? Skip the bacon and toss in some asparagus or green beans for a fresh, vibrant twist. Feeling indulgent? Crumble in some blue cheese for a rich, tangy hit. Whatever you choose, this is one of those recipes that’s sure to become a weeknight favourite.
Ingredients:
400g dried fettuccine pasta
250g shortcut bacon rashers, cut into thin strips
1 small brown onion, finely chopped
2 garlic cloves, crushed
3 large courgettes, trimmed and coarsely grated
250ml light cream (pouring or cooking cream)
40g (approx. ½ cup) grated parmesan cheese
Extra grated parmesan, for serving
Avohaven Salt’n’Peppa, to taste
Instructions:
Bring a large pot of salted water to the boil. Add the fettuccine and cook following the packet directions until just tender. Drain well and set aside in the pot to keep warm.
While the pasta cooks, heat a large frying pan over medium-high heat. Add the bacon and onion and cook for around 5 minutes, stirring now and then, until the onion is soft and the bacon is lightly golden.
Stir in the crushed garlic and grated courgette. Cook for another 2–3 minutes, or until the courgette starts to soften and release some of its moisture.
Add the cream to the pan and mix everything together. Let it simmer gently for a few minutes until heated through and slightly thickened.
Tip the courgette and bacon mixture into the pot with the cooked pasta. Add the grated Parmesan and toss well to coat the fettuccine in the creamy sauce.
Spoon into bowls, top with extra Parmesan, and season with Avohaven Salt’n’Peppa to taste.
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