2 rashers bacon 1 huge courgette (grated or shredded with a potato peeler into a huge mound) grated 1 garlic clove , crushed 1 egg kightly whisked 30g cheddar , finely grated 100g fettuccine Cook the bacon until crisp and golden (it'll give off enough fat to cook itself), remove from the pan and chop up. Add the courgette and garlic and cook for 8 minutes or until the courgette is softened. Mix the egg and most of the cheese and season with pepper. Cook the pasta following the pack instructions, then lift out of water with tongs straight into the courgette pan. Toss well over the heat then take off the heat and toss with the egg mix, adding 2-3 tbsp of the pasta water until you have a nice emulsified sauce. Serve with the rest of the cheese and the bacon on the top.
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