Paleo Courgette Pasta with Crispy Bacon
Servings 2 servings
- 6 large courgettes (zucchini)
- 8 rashers streaky bacon nitrate free
- 4 tbs tallow
- 4 large garlic cloves crushed
- 4 tbs fresh basil finely chopped
- 2 tbs sea salt
Finely julienne courgette lengthwise to create long strips of courgette. Toss with salt in a colander and let sit in the sink for 1 hour.
Fry bacon rashers in 1 tbs of the Tallow to your preferred finish, I prefer crispy so slightly overdone. Leave to cool then cut into strips.Rinse the courgette very, very thoroughly (have a taste to make sure it’s not salty at all). Drain on a tea towel or paper towels to get rid of as much moisture as possible.Heat remaining Tallow in an oversized frying pan over medium heat. Fry bacon rashers to your preferred finish, I prefer crispy so slightly overdone. Add garlic, bacon and courgette and sauté, stirring frequently until courgette is cooked “al dente”, about 5-6 minutes.Sprinkle in the basil and cook another 2 minutes, stirring a couple of times.Serve and enjoy!