Moving home and a stay in hospital, has had a profound effect on my cooking and eating habits. Time: I haven’t had any. Motivation: I haven’t had any. And appetite: I haven’t had any.
Crossing Carbonara came about as a pantry leftover meal. The unusual name is in reference to the red bell pepper, green courgette and pedestrian crossings.
Pasta versus rice: my daughter and I have always sat on different sides of the fence, but this meal bought us together, it was a hit.
Oh! The low fat creme fraiche makes it dieter friendly too.
- 1 tablespoon Olive Oil
- 8 rashers Streaky Bacon
- 1 Courgette
- 1 Red Bell Pepper
- 2 Cloves Garlic
- Parmigiano-Reggiano (Parmesan Cheese)
- 330g Tagliatelle
- 200g Low-Fat Creme Fraiche
Deseed and dice the red bell pepper, grate the courgette and peel and crush the garlic.
Add the olive oil to a large frying pan. Dice the bacon and fry until brown. Remove from the pan and drain on kitchen paper.
Bring a pan of salted water to the boil and add the tagliatelle. Simmer for 7 minutes or until the pasta is al dente (still slightly firm). Drain and set aside.
Sauté the red bell pepper and courgette in the bacon fat for approximately 5 minutes, or until softened. Add the crushed garlic to the pan and after a minute stir in the tub of creme fraiche. Season to taste.
Add the tagliatelle to the frying pan and coat with the sauce. Grate over the desired amount of pasta and taste. Season accordingly.
Serve with a simple salad and crusty bread.