A spiralizer take on our family favourite! Learning from my previous spiralizer experiences, I cooked the sauce until it was completely dry, in a frying pan that seemed way too big for it. I spiralized three courgettes on the tagliatelle setting, and added them once the sauce was dry. After a few minutes, they suddenly collapsed and let out all of their water, which rehydrated the sauce enough to coat the "pasta". I served it immediately, topped with grated parmesan, and the whole meal was fantastic!