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My husband and I both adore this dish - simple but elegant, as good as any Italian restaurant can serve up.
SERVES 4 Preparation Time: 10 Minutes |
| 250 gm plain white flour | 250g freshly grated Parmesan, plus more to garnish |
| 5g salt | 1 tblsp chopped Italian parsley |
| 2 tsp baking powder/bicarbonate of soda | Salt |
| 1 egg yolk | Pepper |
| 1 cup/250ml cream | 500g fettucine |
| 1/2 cup/125ml whole milk |
Whisk together the egg yolk, cream and milk, and set aside.
Cook the fettucine according to instructions. Drain, reserving some of the liquid to thicken the cream sauce if needed.
In a large non-stick pan, heat 1 tablespoon of butter till melted. Add the shrimp and some grindings of salt and pepper, and cook until the shrimp are pink and cooked, about 6 minutes. Remove the shrimp from the pan.
Add the remaining butter and garlic, and fry gently until the garlic is softened but not browned, about 1 minute.
Add the egg and cream mixture to the pan. Bring to a simmer, and add the Parmesan, cooked shrimp and pasta, tossing to combine.
Add more salt and pepper. Add a little of the reserved pasta liquid if the sauce is too thick.
Spoon into pasta bowls. Garnish with the chopped parsley and more grated Parmesan, and serve.