Women Cooking Recipes

Pasta With Eggs, Cream & Basil

Serves 6

500g dried fettuccine or pappadelle
30g (1 1/2 tablespoons) butter
300m1 carton pouring cream
3 eggs, lightly whisked
70g (1 cup) finely shredded parmesan
1/3 cup finely shredded basil
Salt and ground black pepper, to taste
Extra shredded parmesan and basil, to serve

1. Cook the pasta in a large saucepan of salted boiling water, following the packet directions, until al dente. Drain and reserve 60m1 (1/4 cup) of the cooking liquid.

2. Meanwhile, melt the butter in a large frying pan over a medium heat. Add the cream and bring to a gentle boil. Boil, uncovered, for 2-3 minutes, or until it thickens slightly. Remove from the heat.

3. Return the pasta and the reserved cooking liquid to the saucepan. Add the whisked egg, cream mixture and parmesan. Cook, tossing, over a low heat for 1 minute, or until well combined and the sauce coats the pasta. Remove from the heat and toss through the basil. Season with salt and pepper.

4. Divide the pasta among serving bowls. Top with the extra parmesan and basil, then serve immediately.