Light tagliatelle carbonara style

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Light tagliatelle carbonara style

Light tagliatelle carbonara style

Number of people

1 glass of mustard well filled with tagliatelle

1 zucchini

1 shallot

3 tablespoons of 15% cream

3 tablespoons of smoked bacon

1 nice sprig of fresh basil

1 good pinch of thyme

1 pinch of curry powder



Preparation: 10 min
Cooking time: 20 min
Step 1
Cook the pasta in a large volume of boiling salted water for the time indicated on the package; and set aside.
Step 2
In a frying pan, put the bacon and chopped shallot (without fat).
Step 3
Sauté until golden; remove excess grease from the bacon.
Step 4
Sauté the zucchini in the pan cut into small sticks (not too big and with the skin on, if it is young); the zucchini must just be cooked to give crunchiness to the dish.
Step 5
Add the thyme and curry, then the crème fraîche; salt and pepper (beware of salt, the bacon is already salted!).
Step 6
Reheat the cooked pasta in the sauce, and before serving, sprinkle with chopped basil.
Step 7
Enjoy your meal!
Author's note
The less light version is also excellent, with 40% cream, egg yolk and cheese!

I add my grain of salt

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