Pasta with bacon and eggs
Ingredients
- 2 tbsp vegetable oil
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2 onions, chopped
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300g back bacon, chopped
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500g pasta twists
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12 medium British Lion eggs
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300g frozen peas
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600ml milk
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300g grated cheddar
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4 tomatoes, sliced
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50g breadcrumbs
Preparation time: 15 mins, cooking time: 45 mins, serves: 12.
Pasta with bacon and eggs is a great meal, sure to please all the family.
Method
- Preheat the oven to 200C/400F/Gas Mark 6. Heat the oil in a large pan, add the onions and fry for 4 minutes until soft. Add the bacon and continue to fry for about 6 minutes until the bacon is a pale golden colour. Remove from the heat and stir in the peas.
- Meanwhile, cook the pasta in boiling water for 10 minutes or until the pasta is tender. Drain. Place the eggs in a large pan, cover with cold water and slowly bring to the boil. Boil for 7 minutes. Drain, rinse in cold water, tap and peel off the shells. Roughly chop the eggs.
- Mix the pasta, bacon mixture and eggs together, then stir in the peas, milk and half the cheddar. Spoon the mixture into a large roasting tin; top with the tomatoes, remaining cheese and breadcrumbs. Bake for 20 minutes, or until the top is golden brown. Serve hot.