1. Bring a large pot of water to a boil and salt generously. Cook the pasta according to the packet directions. 

2. While the pasta is cooking, heat a large frying pan over medium heat and add half the butter and bacon and fry until the bacon is crisp. Add the remaining butter and red onion and fry for a further minute or two until the onions have just softened. Add the vinegar and mustard and stir to combine. Add the pasta to the pan with a little pasta water and toss to combine. Add the parsley and plenty of freshly ground black pepper and toss together. 

3. Fry the eggs in a little butter and serve on top of the pasta, finishing with a light sprinkling of parmesan cheese. 

Also try: Neil Perry's salad Lyonnaise and Danielle Alvarez's updated salad Lyonnaise.

Find more of Adam Liaw's recipes in the Good Food Favourite Recipes cookbook.