To make King Prawn Carbonara for 2 people you will need:
- 200g raw king prawns, defrosted if frozen
- 1 big clove garlic, crushed
- 200g spaghetti
- 2 eggs
- 1 tbsp grated parmesan (2 syns)
- 2 tbsp fat free fromage frais or quark
- black pepper
Cook the spaghetti for 10 minutes in boiling salted water. When the pasta's about halfway done, fry the prawns with the garlic until they're pink. Mix together the eggs, fromage frais or quark and parmesan until smooth and season with plenty of pepper. Drain the spaghetti, reserving a little of the cooking water and return to the pan but make sure the heat is off. Add the prawns to the spaghetti and then the egg mixture, stirring until cooked. The heat of the pasta will cook the egg and you'll be left with a smooth silky sauce - don't be tempted to turn the heat back on or you'll get scrambled egg. If you like the sauce a little looser add a splash of the pasta water. Serve with extra parmesan to sprinkle on top - 1 syn per 1/2 tablespoon.
Although I'm still finding orange splashes of passata in unusual places, I'm calling it a fortuitous accident because discovering this sauce works with prawns has been a revelation. You could also add peppers, courgette, onion or mushrooms when cooking the prawns to get your speed food in. I was too fed up by then thanks to the explosion!