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This recipe draws inspiration from Rachel Roddy’s ‘Garganelli with Spring vegetables, crisp pancetta and Parmesan’ which you can find on page 128 of her sensational book A-Z of Pasta. One of my absolute Bible level books…. One that I repeatedly turn to both for recipes and for an always trustworthy source of direction when I find myself with fridge ingredients that do not yet know they were destined to meet when I hastily picked them up from the shops.

Joined here by seasonal asparagus, the zesty sharpness of lemon, a gentle rasp of toasted cracked black pepper, and a mellowing splash of double cream.


Grezzina Courgettes, 3, cut into rounds
Shallot, 1 medium, finely chopped
Garlic, 2 large cloves, minced
Peas, 100g, defrosted
Asparagus, 8 fine stalks (if using larger ones then slice 4, on the bias)
Fennell Sausage, 2 from your butchers
Bacon, 2 streaky rashers, sliced
Casarecce, 300g
Parmesan, 100g, finely grated using a microplane
Lemon, 1/2, zested and juiced
Double cream, 3 Tbsp double cream
Toasted black peppercorns, 4-5, ground
Red chilli flakes, 1 tsp
Olive oil, 1/4 cup plus more for pouring


Step 1

Warm 1/4 cup of EVOO in a pan over a medium heat, add courgette rounds, shallots and garlic. Gently cook sitting occasionally and flipping the discs of courgette as they begin to take on a lightly golden hue. Add a 1/2 a cup of stock and continue to cook on a low flame for 10-15 minutes, whist you carry on with the other steps.

Step 2

In a heavy based frying pan, brown the bacon and crumbled sausage meat until the fat from the bacon has rendered and everything its crisp and burnished.

Step 3

Bring a large pan of salted water to the boil, generously salt before cooking pasta, a minute shy of pack instruction timings.

Step 4 

Toss pasta into the pan with the courgettes and an additional 1/2 cup pasta water, add the peas and asparagus then cook for another minute, tossing the pan to start bringing the pasta together. Add the cream, lemon juice & zest, scatter over Parmesan and allow to melt before tossing vigorously again to emulsify the sauce. Add a splash more pasta water if needed. Season with the crushed black pepper, one teaspoon of chilli flakes and then scatter over the crispy sausage and bacon with a final flourish of Parm and a pour of EVOO.

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