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Tamara West
Good quality, free-range eggs and bacon are the secret to this simple meal.
Ingredients
| 2 | Eggs, yolks only (Main) |
| 1 | Lemon, zested and juiced |
| 3 Tbsp | Sour cream |
| 1 | Salt & freshly ground pepper, to season |
| 150 g | Bacon, pieces or lardons (Main) |
| 4 | Spring onions, chopped |
| ½ | Lemons, zest and juice |
| 200 g | Dried egg noodles (Main) |
| 1 sprinkle | Coriander, leaves, or parsley leaves |
| 1 sprinkle | Parmesan cheese, grated |
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Directions
- 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.
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