Creamy Zucchini and Lemon Tagliatelle

Grate the zucchinis and place in a sieve over a bowl. Press to squeeze out as much liquid as you can. Cook the tagliatelle in boiling salted water until al dente, and gently fry the chilli for a minute in a little oil, before tipping the zucchini into the pan and cooking for 3 mins.
Mix the egg yolks, parmesan, cream, and lemon. Once the pasta is ready, drain and mix with all of the other ingredients. Loosen a little with some pasta water, season, and serve with extra cheese.

20 mins

4 serving

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