Cream and Parmesan
|Double cream||8 Fluid Ounce (250 Milliliter)|
|Egg yolks||2 , beaten|
|Freshly grated parmesan||2 Ounce (60 Gram)|
|Dried pasta||1 Pound (500 Gram)|
|Freshly grated parmesan||1 Tablespoon (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.
Toss well to coat, adding reserved water as needed.
Add salt and pepper to taste.
Serve immediately with additional parmesan.