Cook the pasta in salted water until just al dente, drain.
Heat the oil in the same pan, sauté the onion, garlic and courgette for approx. 5 mins., stir in the tagliatelle and crème fraîche, season, gently heat through.
Heat the oil in a frying pan, fry the meat in batches for approx. 1 min., season with salt. Stir in the maple syrup and reserved green parts of the onions and arrange on the tagliatelle.