prep: 10mins
cook: 40mins
serves: 4-6


  • 250g cherry tomatoes
  • olive oil
  • 400g dried fettuccine pasta
  • 250g short-cut bacon rashers cut into thin strips
  • 1 brown onion, thinly sliced
  • 2 garlic cloves, finely chopped
  • 350g zucchini (2-3 medium) trimmed, coarsely grated
  • 1/2 cup chicken stock
  • 1 cup Bulla Thickened Cream
  • 1/2 cup shredded parmesan cheese
  • to serve
  • shaved parmesan cheese
  • freshly ground black pepper

Creamy Zucchini & Bacon Fettuccine


  1. Preheat oven to 200°C (180°C fan forced).
  2. Place cherry tomatoes on a baking paper lined oven tray, drizzle with olive oil and bake for 15 minutes, set aside.
  3. Cook pasta in a large saucepan of salted boiling water until al dente. Drain and return to pan.
  4. Meanwhile, cook bacon and onion in a large frying pan over medium-high heat for 5 minutes or until onion softens. Add garlic and zucchini and cook, stirring, for 2-3 minutes or until zucchini softens slightly. Stir in stock and Bulla Thickened Cream. Continue cooking for 2-3 minutes or until heated through.
  5. Add zucchini mixture and shredded parmesan to pasta. Toss to combine.
  6. Divide among serving dishes and top with roasted tomatoes, extra shaved parmesan and freshly ground black pepper.