The egg yolks and grated Parmesan add a creamy richness to this easy seasonal pasta dish. The recipe makes the perfect amount to serve 2, but you can scale it up as needed.
Advertisement - Continue Reading Below
Yields:
2 serving(s)
Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
Cal/Serv:
527
Ingredients
150g
pappardelle
1Tbsp.
olive oil
1
garlic clove, crushed
150g
raw king prawns, deveined if you like
Finely grated zest 1/2 lemon
200g
fine asparagus, roughly chopped
50g
rocket
2
medium egg yolks
25g
Parmesan, finely grated, plus extra to serve
Directions
Step 1Bring a medium pan of salted water to boil and cook the pasta according to packet instructions. A couple of min into cooking, carefully remove 125ml of the starchy cooking water and leave to cool slightly. Drain the pasta.
Step 2Meanwhile, heat the oil in a large frying pan over medium heat. Add the garlic, prawns and lemon zest and cook for 3min, until the prawns are starting to turn pink. Add the asparagus and cook for 2min, or until the prawns are cooked through and the asparagus is just tender.
Step 3Stir through the pasta, the reserved water and rocket. Remove from the heat and toss through the egg yolks and Parmesan, tossing until glossy and combined. Season with freshly ground black pepper. Divide between 2 bowls and serve with extra Parmesan, if you like.
When it's not British asparagus season, you can swap the fine asparagus for tenderstem broccoli, if you like.
If you are looking for more recipes to serve 2, check out our Florentine flatbreads.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
