A wholesome meal for all the family.


  • 200 g dried tagliatelle
  • 2 rashers bacon (cut into lardons)
  • 2 cloves of garlic-diced
  • 5 mushrooms-sliced
  • 1 medium sized onion (finely diced)
  • 2 eggs (beaten)
  • 200 ml double cream
  • 25 g fresh flat leaf parsley (chopped)
  • freshly ground black pepper


  • Half fill a large pan with water. Season with salt and bring to the boil.
  • Cook pasta as per packet instructions.
  • Heat a medium wok.
  • Fry the bacon for 1-2 minutes, with the diced garlic, onion and mushrooms to seal.
  • Pour in the eggs and stir occasionally for 1 minute. (You do not want a consistency like scrambled eggs.)
  • Stir in the cream and mix well to incorporate all the eggy mixture. (If you are a little nervous about this route you could mix the eggs and cream together off the heat before adding them to the hot pan.)
  • To serve, season with lots of freshly ground black pepper and fold in the parsley.
  • Soft fresh herbs should always be added to cooked dishes just before serving, to retain colour and flavour.