Pasta Fritters with Mustard and Bacon

Difficulty 1/5

Makes 12  • Prep 10 min • Cooking : 10 min • Recipe by Apron&Whisk

  • -300 g Vermicelli/Capellini/Angel Hair Pasta
  • -200g lardon bacon
  • -3,5 tbsp "moutarde forte"
  • -3 large eggs
  • -2 tbsp finely chopped parsley,
  • -90 g grated Parmigiano Reggiano or Grana Padano cheese
  • -Olive oil
  • -Salt & pepper
Pasta Fritters with Mustard and Bacon

  1. 1In a large pot, bring salted water to a boil. Cook the pasta until al dente, strain and set aside.
  2. 2In a skillet, fry the lardon until crispy. Set aside and keep it’s grease.
  3. 3In a large bowl beat the eggs, Parmesan, mustard and parsley. Add the cooked lardon and it’s grease and mix.
  4. 4Add the cooked vermicelli pasta to the mixture and make sure that all the pasta is evenly coated with the mixture.
  5. 5Over medium heat, heat some olive oil in a 20 cm (8 inch) sized frying pan. With a pair of cooking tongs or a fork, twirl a generous amount of the pasta and egg mixture; gently lower it in the pan.
  6. 6Let them cook until the edges start getting golden, flip and continue cooking the other side. Remove from the pan and place on a plate with paper towel to drain any excess oil. Repeat with rest of the mixture. Serve warm with your favourite sauce!  
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