One-Pot Pasta with Bacon, Courgette and Capers
Combine tagliatelle, aromatic bacon, tender courgette and piquant capers — a quick two‑person dinner ready in 25 minutes. The juicy pasta, finished with fresh arugula and a lemon note, lifts the mood even on the busiest day.
Ingredients
2 serv.Step-by-step instructions
- 1
Place the bacon strips in a heated pan and fry over medium heat for 5 minutes until crisp and golden. Remove the bacon and drain off excess fat.
- 2
In the same pan add the olive oil, then the zucchini and pressed garlic. Sauté for 6–8 minutes until the zucchini is browned and most of the moisture has evaporated.
- 3
Add the tagliatelle and pour in 400 ml of water. Stir so the pasta separates, and cook uncovered for 7–9 minutes, stirring frequently, until al dente.
- 4
Add the capers, zest and juice of half a lemon, grated pecorino and the fried bacon. If needed, add a little more water if the mixture looks dry. Toss quickly until the cheese melts.
- 5
Gently fold in the arugula until just wilted, and serve immediately.
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