Mediterranean King Prawn Ndjua Carbonara


1 pack of Lupetta spaghetti {cooked}
2 packs of large med prawns {raw}
1 tbsp. extra virgin olive oil
2 tsp Lupetta Ndjua paste
2 garlic cloves sliced
1/2 jar Lupetta semi dried cherry tomatoes.
1 pack Parma ham.
2 egg yolks.
500ml double cream
2 tbsp. parmesan shavings
4 basil leaves
Seasoning to taste

Serves 4


Heat the oil in a pan, add the garlic and cook for 2 mins.

Mix the prawns with the Ndjua paste and add to the pan sauté for 2 mins.

Add the cream and egg yolks heat but do not boil to gently cook the prawns 4-5 mins.


Serve with the heated/cooked spaghetti sat on top of the prawns pour the sauce around, shred the basil evenly around the plate with the tomatoes, sprinkle with the cheese.