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Author Notes: Sometimes I'm cooking for 10 and sometimes for 1.
When I'm cooking pasta for just me, I like something quick and tasty, a sauce I can cook in the time it takes to cook the pasta!
So digging in my freezer, I have prawns and peas! Yummy! —Celine
- 1 handful frozen prawns
- 1 handful frozen peas
- 1 clove of garlic
- 100 milliliters cream
- 1 egg yoke
- 1 handful grated parmesan
- 1 salt & pepper
- 150 grams pasta
- In a large saucepan, boil water with a generous handful of salt and then get the pasta cooking. In a hot frying pan, get a guzzle of olive oil heated up. Throw in the prawns, peas, garlic and lots of pepper and cook until any water evaporates and the prawns cook through.
- In a bowl, mix the cream and egg yoke, parmesan and pepper. It's sort of a carbonara, but if I say it's a carbonara, every Italian cook will go crazy on me for adding prawns! So shhhhh it's not! Once the pasta is cooked, drain it and keep half a cup of the pasta water aside. Put your pasta back in the saucepan, add the prawns and peas and mix. Then add the cream mixture and stir, add the pasta water to loosen up the sauce.