- 200g baby marrow, cut into noodles
- A splash of olive oil
- 200g streaky bacon, diced
- 2 cloves garlic, crushed
- 250ml cream
- Salt and pepper
- 2 handfuls of grated parmesan
- chopped parsley (optional)
PreparationHeat a frying pan with a splash of olive oil and fry the bacon until crispy. Add the garlic and fry for a minute and pour in the cream.
Let the cream simmer for a minute or two and start to thicken.
Add the courgettes and cook for a minute, stirring well to combine.
Remove the pan from the heat and stir in a handful of parmesan. Season with salt and pepper.
Spoon the dish into bowls and top with a little chopped parsley and some freshly grated parmesan.
Add a little chopped parsley at the end.