parmesan fried egg carbonara

  • 1¾ cups (430ml) single (pouring) cream
  • 2 cloves garlic, crushed
  • 400g dried pappardelle
  • 1⅓ cups (105g) finely grated parmesan
  • 4 eggs
  • sea salt and cracked black pepper
  1. 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.
  2. 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.
  3. Heat a small non-stick frying pan over high heat. Sprinkle ⅓ 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.
  4. Divide the pasta between bowls. Top with the parmesan fried eggs and sprinkle with salt and pepper to serve.  Serves 4.
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