Ingredients:
 
Noodles
   3 eggs,
   2 tsp cornstarch
   4 tsp milk
   2 tsp oil
 Sauce:
   2 shallots, finely chopped
   3oz (90gr) bacon, finely chopped
   2 tsp olive oil
   1 cup (8oz, 240ml) tomato sauce
   1 tbs tomato paste
   2 tbs white balsamic vinegar
   1/2 tsp oregano
   1/2 tsp basil
   freshly shaved Parmesan

Instructions:
 Sauce:

1. Heat olive oil in a small skillet. Add shallot,bacon and sauté until bacon is crisp.
2. Add tomato sauce, tomato paste, vinegar and herbs, heat to simmering
3. Keep warm until needed.
4. Noodles:
5. Put eggs in medium bowl and whisk well.
6. Add cornstarch, a little at a time, sprinkling it across the eggs, and whisking well after each addition. Try to avoid lumps.
7. Add the milk and whisk well.
8. Heat the oil in a medium nonstick skillet or omelet pan, 7 – 8″ (20cm) in diameter, over medium heat.
9. Add 1/3rd of the egg mixture, tilting pan to cover well. Let cook, undisturbed for 1 – 2 minutes, until cooked through and top is dry. With a spatula, carefully turn and cook on the other side for 30 seconds. Remove to a plate. Do not keep warm.
10. Repeat twice more.
11. When eggs are done, and cooled slightly, roll each up like a cigar and slice 1/4″ strips.
12. Divide strips in half and place on two plates. Spoon sauce over and garnish with shaved Parmesan.