Preparation time: 10 min
Cooking time: 20 min
This dish is truly a heavenly combination of flavours and textures.
Ingredients
2 tsp olive oil
1 packet (250 g) shoulder bacon, diced
200 g fresh asparagus spears, trimmed into bite-sized pieces
100 g fresh (or frozen) peas
4 large free-range eggs
2 Tbs white vinegar
250 g penne, cooked until al dente
1/2 cup Parmesan shavings
3 Tbs Parmesan-infused olive oil
Juice of 1 lemon
Salt and pepper to taste
Recipe from: Bits of Carey – December 2011
