Lunch or Dinner
250g strong flour
15ml olive oil- for pasta
25ml cold water
1 large onion- sliced
120g smoked streaky bacon- diced
60g cream cheese
30g freshly grated parmesan
30ml olive oil
1 lemon-juice only
- seasoning to taste
Step by Step Instructions
Place flour and salt into a blender, turn on and add all the wet ingredients. Mix until it starts to clump together. Remove from the bowl and press together using your hands. Massage it into a smooth paste. Add more flour if too sticky.
Wrap in glad wrap and refrigerate for 20 mins.
After 20mins, remove pasta from the fridge and roll with a rolling pin and as flour as you need into sheets of pasta thin enough to just about see-through. Alternatively, use a pasta machine.
Leave the pasta to dry for 5mins
After drying, roll it up into a flat cylinder and cut it into thin ribbons. Loosen the ribbons and add a little more flour if they stick together.
Bring a pot of water to a boil and season with salt.
To make the sauce lightly brown onions in olive oil and salt. Add bacon and lightly brown while stirring for 3mins.
Add cream cheese and parmesan. Stir through.
Remove the pan from heat
Place the pasta into boiling water and when the pasta comes to the top, give it another 1min and then drain off and straight into the pan with the bacon. Stir through over medium heat.
Add eggs to the pan and lower the heat to very low. Stir through until the eggs form a lightly thickened sauce. Remove from the heat. Season to taste, add lemon juice.
Serve with parmesan, olive oil and black pepper.
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