This is a favourite with my children; it's easy to do and delicious to eat. It seems to please most people and you can "tart it up" by using an expensive tasty cheese like parmesan.
Bag noodles (rigatoni)
1 tbsp butter
6 rashers bacon, cut into small pieces
Oil or butter
Tasty cheese, grated (or parmesan)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cook noodles in a saucepan of salted boiling water. Set aside to cool.
Melt the butter in a frypan, add the bacon and cook until brown. Set aside.
Scramble the eggs in a bowl and cook in the frypan.
Cut the omelette into small chunks. Add a little more butter for flavour, then throw in the bacon and gradually stir in all the noodles. Combine well. Add the cheese.
Serve immediately with crusty bread and a green salad.