6 rashers dry-cure streaky bacon
1 red pepper
6 eggs
500g spirali pasta
1 tbsp mayonnaise
1 tbsp thick greek yoghurt
salt & pepper to taste
Boil eggs for 10 mins and put bacon on to grill until crispy. Boil pasta until al dente. Chop pepper into small cubes.
Cool eggs by running under cold water. Peel and mash the eggs and mix in the mayonnaise and yoghurt. Season to taste. If it’s a little dry, add some more yoghurt and mayo in the same proportions… some eggs are bigger than others and you need it to make a creamy sauce for the pasta.
Crumble the bacon into the egg mixture, add the red pepper and drained pasta and serve while still warm.
I love this as a lazy hangover brunch, served with a tall glass of fresh blood orange juice, or just a plate of orange cut into segments with the rind still on. If you have some left over, it is delicious as a cold salad for a working lunch.
