Creamy Bacon and Courgette Noodles with Parmesan


  • 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)


Heat 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.


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