CREAM AND PARMESAN

NO COOK - SERVES 4

1 cup (250ml) heavy cream
2 egg yolks, beaten
1/3 cup (60g) freshly grated parmesan
1 lb (500g) dried pasta
salt, black pepper
additional freshly grated parmesan to serve

Mix cream, egg yolks, and parmesan in a bowl until combined. Meanwhile, cook pasta in a large pot of boiling, salted water, until firm to the bite. Drain pasta, reserving 1/2 cup pasta water. Return pasta to the warm pasta pot. Add cream mixture and toss well to coat, adding reserved water as needed. Add salt and pepper to taste. Serve immediately with additional parmesan.

WHICH PASTA?

Ribbons - fettuccine, tagliatelle, pappardelle.