INGREDIENTS:

Manx Rapeseed oil

2 Manx eggs

Hand made pasta using Laxey Glen Mills Flour

Moore’s smoked bacon

Thyme

Manx courgettes sliced into ribbons

Sour cream

Garlic

Grated Parmesan cheese

Pea shoots

METHOD:

•  Put on pan of salted water to boil

•  Fry bacon, garlic and thyme in a little oil

•  In a separate pan fry courgette ribbons

•  Dress the pea shoots in oil

•  Add sour cream to the bacon

•  Boil past a for 4 minutes (al dente) and drain

•  Combine pasta with the cream sauce, adding the two beaten eggs

•  Swirl into a bowl to make a nest

•  Add courgettes to the centre

•  Pile peashoots on top and dress with parmesan cheese