Spaghetti Lyonnaise

Adam Liaw
Put an egg on it! Adam Liaw's new spin on salad Lyonnaise.
Put an egg on it! Adam Liaw's new spin on salad Lyonnaise. Photo: William Meppem

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

4 eggs

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. 

Also try: Neil Perry's salad Lyonnaise and Danielle Alvarez's updated salad Lyonnaise.

Find more of Adam Liaw's recipes in the Good Food Favourite Recipes cookbook.

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