Recipe & photography by Ed Barrow.
Ingredients
- 2 courgettes, cut into large chunky rounds
- 150g of Northern Pasta Co Casarecce
- 100g of pancetta lardons
- 30g of butter
- 2 garlic cloves, sliced thinly
- 1 tsp of dried rosemary
- 1 tsp of chilli flakes
- 1 lemon, juice only
- 50g of of grated Parmesan
Method
Start by placing a large pan of well salted water on to boil for the pasta.
Meanwhile, heat a glut of oil in a large frying pan over a very high heat. Once hot add the courgettes and press firmly down into the pan to ensure contact.
Fry for roughly 3 minutes or until they gain a nice dark caramelisation on them, almost burning and charring slightly.
Flip over and repeat on the other side before removing from the pan and turning the heat down to medium.
Add the pancetta and fry for around 5 minutes until nicely golden all over.
Add the pasta to the boiling water and cook until al-dente
Add the butter, garlic, rosemary and chill and fry for 2-3 minutes until fragrant. Add back in the courgettes and season generously with salt and pepper.
Drain the pasta once cooked, reserving back some pasta water. Add the drained casarecce to the pan along with a splash of pasta water to the courgettes then grate over the Parmesan.
Toss over the heat, adding small splashes of pasta water until everything is well combined and a silky sauce forms that coats the pasta. Divide between 2 bowls and top with some extra Parmesan.
