serves
2
prep
5 minutes
cook
15 minutes
difficulty
Easy
serves
2
people
preparation
5
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- 200 g fettuccine or thick pasta
- 2 egg yolks
- 1 cup (250 ml) single (pouring) cream
- ⅓ cup (25 g) finely grated parmesan cheese
- sea salt and cracked black pepper
- 4−6 slices prosciutto
- extra finely grated parmesan, to serve
Instructions
1. Cook the pasta in a large saucepan of boiling salted water for 8−10 minutes or until al dente. Drain, return to the pan and place over low heat.
2. Add the egg yolks, cream, parmesan, salt and pepper and stir for 2 minutes or until the sauce has thickened slightly and coated the pasta.
3. Place on serving plates and top with torn pieces of prosciutto. Sprinkle with extra parmesan to serve.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
