• Heat the Bertolli in a large
• frying pan and gently cook the
• bacon for 5 minutes until
• crispy. Remove with a slotted
• spoon and set aside.
• Add the courgettes to the hot
• pan and cook for 10 minutes,
• stirring from time to time until
• tender and golden. Add the
• garlic, rosemary and crispy
• bacon, and cook for a further
• 2 minutes.
• Meanwhile, cook the pasta
• in a large pan of water for 8–10
• minutes until tender. Drain and
• return to the warm pan, off the
• heat. Add the courgette and
• bacon mix, cream and cheese,
• and toss well together until the
• pasta is coated.
• Divide the pasta between 4
• bowls and finish with a little
• more cheese and a good
• grinding of black pepper.

© Waitrose


2 tbsp Bertolli with butter
4 rashers smoked streaky bacon,
cut into 1cm wide strips
3 courgettes, halved
lengthways then sliced
2 cloves garlic, thinly sliced
1 tbsp chopped fresh rosemary
300g essential Waitrose Tagliatelle
170ml single cream
2 tbsp grated Parmigiano Reggiano,
plus extra to serve

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