Fettuccine in a Homemade Creamy Garlic with Prawns
Ingredients
400g fresh fettuccine pasta
1 Tbsp olive oil
4 garlic cloves, crushed
200g bacon, thinly sliced
400g raw prawns, peeled and deveined- seasoned with S&P
3 egg yolks
300mls thickened cream
1 cup Extra Sharp Parmesan Grated
Salt & Pepper, to taste
¼ cup fresh flat-leaf parsley, finely chopped
Instructions
Cook pasta in large saucepan of boiling water, until just tender following the packet instructions. Drain and return to pan over low heat.
Meanwhile, heat oil in a medium frying pan over medium-high heat. Add the peeled and deveined prawns and cook until they are pink on all sides. Depending on the size of your prawns, cooking time should only be a few minutes. Set aside. On the same pan cook garlic and bacon, stirring, for 3-4 minutes or until crisp. Set aside.
Whisk eggs, cream and 1/2 cup of the parmesan in a large jug. Season with salt & pepper. Add egg mixture, parsley and half the bacon mixture and prawns to pasta. Toss gently to combine and warm through (do not over heat).
Serve pasta topped with remaining parsley, prawns, bacon and parmesan.