Bacon and egg noodles
Photo by Tamara West
Good quality, free-range eggs and bacon are the secret to this simple meal.
- Make a dressing by beating egg yolks with a little lemon zest, sour cream and a little salt and pepper.
- Cut bacon pieces, or lardons, into even dice. Add to a hot pan and fry until cooked. Add spring onions and the lemon zest and juice. Mix well and remove from the heat.
- Cook noodles to packet instructions, drain and place into a large bowl and gently stir through the bacon mix, the dressing, some fresh parsley or coriander leaves, and some grated parmesan.
- Serve while noodles are still hot.