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250g Wiech’s Ribbon Egg Noodles

4 bacon rashes, chopped

3 egg yolks, beaten

1 cup cream

1/2 cup grated parmesan cheese

2 tbspn fresh chives, chopped




1. Cook bacon in heated frying pan, stirring until crisp. Drain on paper towel.

2. Just before serving, cook noodles in large saucepan of boiling water, uncovered until just tender. Drain.

3. Combine pasta in warmed large bowl with yolks, cream and cheese.

4. Sprinkle with chives and freshly ground black pepper.

Recipe kindly provided by Wiech's Barossa Valley Egg Noodles