Creamy fettucine with prosciutto
two hundred grams fettuccine (or any kind of pasta you prefer)
one cup pouring cream
two egg yolks
sea salt and crack black pepper
six slices prosciutto, torn
finely grated parmesan, to serve
one// Cook the pasta in a saucepan of salted boiling water for ten-twelve minutes or until al dente. Drain and return to pan.
two// Whisk together the cream, egg yolks, salt and pepper, add to pan and cook, stirring, over low-heat for one-two minutes or until thickened. Top with prosciutto and parmesan to serve.
n. Every day, every meal
vb. Written by two food makers Stephanie and Emily