Rigatoni and Courgette Gratin with Smoked Pancetta Lardons by Jean-Christophe Novelli

Ingredients:

500g courgettes
Pinch caster sugar
Tarragon vinegar
150g thick double cream
150g Garlic & Herb Boursin
1 large egg
1 large garlic clove
15g olive oil
50g smoked pancetta lardons
100g cooked organic rigatoni
Sea salt and cracked black pepper

Method:

1. . Preheat the oven to 200°C.
2. Wash and slice the courgettes into 4cm slices. Season with salt, sugar and tarragon vinegar and allow them to stand and cure for about 20 minutes to add additional flavour.
3. Gently squeeze them to remove excess moisture.
4. Sauté the pancetta in a very hot pan with a touch of olive oil, cracked black pepper and garlic. Remove from the pan and place onto a plate to infuse.
5. Cook the pasta according to pack instructions and drain.
6. Combine the cream, Boursin and eggs and season well with salt and pepper. Add the pasta and carefully coat with the sauce.
7. Place the courgettes either in a shallow flan tin or pastry-lined flan and pour the pasta and cream mixture over the courgettes.
8. Scatter the pancetta over the top and then bake for approximately 30 minutes until just set and golden brown on top.