Bacon and egg noodles

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

Directions

1. Make a dressing by beating egg yolks with a little lemon zest, sour cream and a little salt and pepper.
2. 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.
3. 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.
4. Serve while noodles are still hot.