Salad Lyonnaise consists of fresh leaves with egg, bacon and croutons in a light mustardy dressing. This pasta version does the job when you want something a bit more substantial.
500g dried spaghetti
50g butter, plus a little extra for frying eggs
200g thick bacon pieces
1 red onion, finely diced
1 tbsp red wine vinegar
1 tsp Dijon mustard
½ cup finely shredded parsley
grated parmesan, to serve
1. Bring a large pot of water to a boil and salt generously. Cook the pasta according to the packet directions.
2. While the pasta is cooking, heat a large frying pan over medium heat and add half the butter and bacon and fry until the bacon is crisp. Add the remaining butter and red onion and fry for a further minute or two until the onions have just softened. Add the vinegar and mustard and stir to combine. Add the pasta to the pan with a little pasta water and toss to combine. Add the parsley and plenty of freshly ground black pepper and toss together.
3. Fry the eggs in a little butter and serve on top of the pasta, finishing with a light sprinkling of parmesan cheese.
Find more of Adam Liaw's recipes in the Good Food Favourite Recipes cookbook.