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- 400g diced white onion
- 300g diced mushrooms
- 400g diced bacon
- 3 large yellow courgettes
- 3 large green courgettes
- 500ml Millac Gold Single
- 200g grated parmesan
- 20g chopped chives
- Cornish sea salt
- Freshly milled pepper
Sauté the onions, mushroom and bacon in a thick bottom pan.
Pour in Millac Gold Single and simmer for 10 minutes and check the seasoning.
Remove from the heat and fold through some parmesan.
Slice the courgettes into ribbons and blanch in boiling salted water, drain and place into serving dish.
Pour over the carbonara sauce.
Serve with the chopped chives and a little grated parmesan.