PREP TIME 5 minutes
COOK TIME 15 minutes
1 packet Barilla pappardelle
1 clove garlic, grated
1 tbsp Meander Valley crème fraiche
Tasman sea salt
75g parmesan cheese, grated
1 tbsp fermented chilli paste
Add pasta to a pot of boiling water and leave to cook.
Add eggs, garlic, fermented chilli, crème fraiche, parmesan and a pinch salt to a pan and whisk together. Leave to cook for a few minutes.
Once pasta is cooked, strain approx 90% of the water out and add pasta to the pan. Stir together and cook for a few minutes before taking it off and serving up.