Ingredients
- 1 Tbsp olive oil or unsalted butter
- Fresh prawn
- 1-2 garlic cloves, minced, about 1 teaspoon (optional)
- 3-4 whole eggs
- 1 cup grated parmesan or pecorino cheese
- 1 pound spaghetti pasta (or bucatini or fettuccine)
- Salt and black pepper to taste
Method
1 Put a large pot of salted water on to boil (1 Tbsp salt for every 2 quarts of water.)
2 While the water is coming to a boil, heat the olive oil in a large sauté pan over medium heat. Add the prawn and cook slowly until cook. Add the garlic (if using) and cook another minute, then turn off the heat and put the prawn and garlic into a large bowl.
3 In a small bowl, beat the eggs and mix in about half of the cheese.
4 Once the water has reached a rolling boil, add the pasta, and cook, uncovered, at a rolling boil. When the pasta is al dente (still a little firm, not mushy), use tongs to move it to the bowl with the prawn and garlic. Move the pasta from the pot to the bowl quickly, as you want the pasta to be hot. It's the heat of the pasta that will heat the eggs sufficiently to create a creamy sauce. Toss everything to combine, then add the beaten eggs with cheese and toss quickly to combine once more. Add salt to taste.
Serve at once with the rest of the parmesan and freshly ground black pepper.
If you want, sprinkle with a little fresh chopped parsley.
2 While the water is coming to a boil, heat the olive oil in a large sauté pan over medium heat. Add the prawn and cook slowly until cook. Add the garlic (if using) and cook another minute, then turn off the heat and put the prawn and garlic into a large bowl.
3 In a small bowl, beat the eggs and mix in about half of the cheese.
4 Once the water has reached a rolling boil, add the pasta, and cook, uncovered, at a rolling boil. When the pasta is al dente (still a little firm, not mushy), use tongs to move it to the bowl with the prawn and garlic. Move the pasta from the pot to the bowl quickly, as you want the pasta to be hot. It's the heat of the pasta that will heat the eggs sufficiently to create a creamy sauce. Toss everything to combine, then add the beaten eggs with cheese and toss quickly to combine once more. Add salt to taste.
Serve at once with the rest of the parmesan and freshly ground black pepper.
If you want, sprinkle with a little fresh chopped parsley.
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