Pasta with bacon and eggs
- Serves: 12
- Prep: 15mins
- Cook: 45mins
Pasta with bacon and eggs makes a tasty and satisfying meal, sure to please all the family.
- 2 tbsp vegetable oil
- 2 onions, chopped
- 300g back bacon, chopped
- 500g pasta twists
- 12 medium British Lion eggs
- 300g frozen peas
- 600ml milk
- 300g grated cheddar
- 4 tomatoes, sliced
- 50g breadcrumbs
- 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.
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