Prawn + Pea Carbonara
Don’t worry, I won’t hold you here long before you get to get to the actual recipe, I hate reading peoples life stories in a recipe post.
BUT a trick I think people miss, is adding too much water to a saucepan when they’re cooking pasta, you only need enough water to cover the pasta. not so it’s drowning. If there’s not as much water. the more flavour the pasta will give it, especially when it’s being used to create the sauce in this dish.
1 egg
2 egg yolks
50g parmesan, finely grated
1 tbsp olive oil
200g raw prawns
100g fresh tagliatelle
50g frozen peas
Whisk the egg with the yolks + parmesan lightly, it doesn’t need to fluff up, just combine.
Heat a large pan over a medium heat, with the oil. add the prawns and season, fry for 3-4 minutes until golden.
Bring a pot of water to the boil, salt well and add the pasta. Cook this according to packet instructions, if you’re using dried, get this on before you cook the prawns. Add half a cup of the water to the egg mix, stir.
Add the pasta straight form the water to the pasta along with the peas off the heat. The peas will cool this mix down, which is important or the eggs will curdle. Add the egg mix, stirring quickly to combine, add some more pasta water while you do this. Season to taste.
