Creamy Bacon And Egg Pasta Salad - cooking recipe

Ingredients

6 None eggs, at room temperature
18 oz shell pasta
5 slices bacon, chopped
1/2 cup mayonnaise
1/3 cup sour cream
2 tbsp lemon juice
2 None anchovy fillets, drained, finely chopped
1 clove garlic, minced
1 tbsp dijon mustard
3 oz Parmesan cheese, shaved
2.5 oz shredded chicken
2 stalks celery, thinly sliced
4 leaves romaine lettuce, coarsely shredded
3 None green onions, thinly sliced on a bias

Preparation

To hard boil the eggs, place eggs in a saucepan and cover with water. Bring water to a boil over medium heat. Once the water reaches a boil, remove from heat. Let eggs sit in hot water for 12 mins, drain then run under cold water. Peel and quarter.
Meanwhile, cook pasta in boiling salted water 10-12 mins, or until tender. Drain. Rinse under cold water. Transfer to a large bowl.
Heat a large frying pan over medium heat. Cook bacon, stirring, for 4 mins, or until crisp. Drain on paper towels.
Whisk together mayonnaise, sour cream, lemon juice, 1 tbsp warm water, anchovies, garlic and mustard.
Add 1/2 the Parmesan, 1/2 the bacon, chicken, celery, lettuce and onions to pasta. Drizzle mayonnaise mixture over top and toss to combine. Top with quartered eggs and remaining bacon and Parmesan.