Salad Recipes - Bacon, Egg and Pasta Salad

Ingredients

• 175 g/6 oz/1 1/2 cups rigatoni

• 6 rashers (slices) streaky bacon, rinded and diced

• 3 eggs

• 25 g/1 oz/2 tbsp butter

• 15 ml/1 tbsp single (light) cream

• Salt and freshly ground black pepper

• 1 little gem lettuce

• 15 ml/1 tbsp olive oil

• 10 ml/2 tsp lemon juice

---

Method:

1. Cook the pasta according to the packet directions. Drain, rinse with cold water and drain again.

2. Dry-fry the bacon until crisp. Drain on kitchen paper. Beat the eggs and scramble with the butter until creamy and only lightly set. Do not overcook.

3. Remove from the heat and stir in the cream to prevent the eggs cooking further.

4. Add to the pasta with the bacon, a little salt and a good grinding of pepper. Toss lightly.

5. Toss the lettuce leaves in the oil and lemon juice. Arrange on plates and pile the egg and pasta mixture on top. Serve straight away.