donna hay - - 1 Dish 3 Ways -

1¾ cups (430ml) sin­gle (pour­ing) cream 2 cloves gar­lic, crushed 400g dried pap­pardelle 1¹⁄³ cups (105g) finely grated parme­san 4 eggs sea salt and cracked black pep­per Place the cream and gar­lic in a large non-stick fry­ing pan over high heat. Bring to just be­low the boil, re­duce the heat to low and cook for 3 min­utes or un­til re­duced slightly. Set aside and keep warm.

Cook the pasta in a large saucepan of salted boil­ing wa­ter for 6–8 min­utes or un­til al dente, and drain. Add the pasta to the cream mix­ture, toss to coat and keep warm.

Heat a small non-stick fry­ing pan over high heat. Sprin­kle ¹⁄³ cup (25g) of the parme­san over the base of the pan and crack 1 of the eggs on top. Cook for 3–4 min­utes or un­til the parme­san is crisp. Set aside and keep warm. Re­peat with re­main­ing eggs and parme­san. Di­vide the pasta be­tween bowls. Top with the parme­san fried eggs and sprin­kle with salt and pep­per to serve. SERVES 4.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.