Tagliatelle with crisp bacon & rocket

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   For the noodles, bring 3-4 l salted water (approx. 1 teaspoon salt per litre) to the boil. Defrost the spring roll dough. Heat 2 tablespoons of oil in a frying pan. Fry the pastry sheets in it for 20-30 seconds on each side until crispy.

2. 2

   Drain on kitchen paper. Then break into pieces.

3. 3

   Cook ribbon noodles in boiling salted water according to package instructions. Clean, wash and shake dry the rocket. Cut bacon crosswise into wide strips. Heat 1 tablespoon of oil in a large frying pan. Fry the bacon until crispy.

4. 4

   Drain any cooking fat that may have formed.

5. 5

   Drain the pasta, let it drain. Add to the bacon with the cream cheese and stir well. Whisk the eggs, stir in. Season with salt and pepper. Remove the pan from the heat and fold in the arugula.

6. 6

   Sprinkle with the crunchy pieces.