Bacon and Courgette Carbonara Bake

Bacon and Courgette Carbonara Bake

Serves 2

 

6 oz / 175 g pasta bows (farfalli)

15 ml olive oil

1 clove garlic, peeled and crushed

4 oz / 100 g lean bacon, cut into strips

2 medium courgettes, thinly sliced

100 ml tub crème fraiche

2 eggs beaten

2 oz / 60 g mature cheddar cheese, grated

1 tsp dried oregano or fresh herbs

salt

pepper

 

Roughly double quantities for 4 people.

 

Cook pasta bows. Drain and reserve.

Heat the oil and garlic together in a large pan over a moderate heat. Add the bacon strips and courgettes and fry gently for 5-6 minutes, stirring continually. Stir in the crème fraiche, beaten eggs, pasta, half the cheese and the oregano. Season to taste. Transfer to an ovenproof dish, sprinkle with the rest of the cheese and bake in a preheated oven at 200°C/400°F, gasmark 6. Reduce heat if using a fan-heated oven (180°C/350°F, gasmark 5). Bake for 20 minutes.