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 Madeleine Philippe
Cancer Foundation (Aus) Inc

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Carbonara with tropical prawns

Carbonara aux crevettes  Share  

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  • 250 grams shelled green prawns

  • 500 grams dried egg
    fettucine pasta

  • 4 eggs

  • 80 grams freshly grated
    parmesan cheese

  • 300 ml fresh cream

  • 1 tablespoon butter

  • 1 tablespoon vegetable oil

  • 2 tablespoons dry sherry

  • 2 tablespoon of virgin olive oil

  • Salt and black pepper to taste

Carbonara fettucine with prawns


  1. Shell and de-vein the prawns. Season the prawns with the dry sherry, salt and pepper to taste. Allow to marinate for 10-15 minutes.

  2. In a frying pan over medium high heat, put 1 tablespoon oil and 1 tablespoon butter. Stir fry the prawns until just cooked. Remove from pan and place over kitchen paper to drain surplus oil and butter. Cut into bite size portions or leave as is to your preference.

  3. In a pot large enough for the fettucine to boil freely, boil sufficient water to cook the pasta over high heat. Add 1 teaspoon of salt. Wait until the water is bubbling freely, then add the fettucine and cook until al dente (just soft but slightly hard or according to instructions on the packet).

  4. Whilst the fettucine is cooking, beat the eggs, freshly grated parmesan cheese and the fresh cream in a large bowl.

  5. Drain the fettucine pasta when cooked. Put the pasta back in the pot, add a splash of virgin olive oil and mix gently. Beat up the egg, freshly grated parmesan and cream mixture once more and add to the pasta in the pot. Gently mix together. Stir in the prawns and mix gently. Place pot over low to medium heat. Allow to cook over low heat and gently stir mix the pasta with the egg, cream, parmesan cheese and prawn mixture. Gently stir mix constantly without crushing the pasta. Be careful not to overcook the pasta and sauce.

  6. Allow to cook only until the egg mixture is just done. Serve onto a warm serving dish and sprinkle with some more freshly grated parmesan cheese. Season with black pepper and serve immediately. Enjoy with a green salad or steamed asparagus seasoned with with oil, vinegar and freshly sliced onions.

  7. Options: You can substitute the prawns with other sea foods cut into bite size portions. As usual, do not overcook as this would toughen sea foods such as calamari, pipis or octopus.

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Designed and compiled by Madeleine and Clancy Philippe. Information contained in this homepage is given as supplied and in good faith. No responsibility is taken for any losses or misgivings which may arise from the use of any supplied information. Results are very dependent upon cooking skills and as such, we cannot guarantee perfect results from the use of our recipes for everyone. We welcome emails bringing to our attention any inaccuracies or suggestions for improvement.