|Medium pasta shapes||8 Ounce (225 Gram)|
|Streaky bacon||2 Ounce (50 Gram)|
|Butter||1⁄2 Ounce (15 Gram)|
|Mushrooms||2 Ounce (50 Gram)|
|Chopped parsley||2 Tablespoon|
|Chopped chives||1 Tablespoon|
|White wine vinegar/Lemon juice||1 Tablespoon|
|Mustard powder||1 Pinch|
|Freshly ground black pepper||To Taste|
Cook the pasta in boiling salted water until tender.
Meanwhile mix the dressing ingredients together thoroughly.
Drain the pasta well and toss in the dressing.
Set aside to cool.
Peel and quarter the onion and chop finely with the bacon, using the double-bladed chopping knife.
Melt the butter in a pan and gently saute the onion and bacon.
Roughly chop the mushrooms, using the double-bladed chopping knife, and add to the onion and bacon.
Continue to fry this mixture gently until soft.
Strain off any excess fat, then add the mixture to the pasta.
Roughly chop the hard-boiled eggs, using the double-bladed chopping knife.
Stir into the pasta mixture together with the chopped herbs.