Orecchiette with Carbonara and king prawns

For the carbonara sauce
1 tbsp olive oil
3 slices pancetta
1-2 tbsp double cream
1-2 tbsp fresh parmesan, grated
1 egg yolk
Bring a large pot of salty water to the boil.

For the carbonara, heat the olive oil in a small frying pan, over a moderate heat.
Add the slices of pancetta to the pan, and fry for 2-3 minutes, on each side, or until crisp and golden.
Meanwhile, place the double cream, parmesan and egg yolk into a small bowl. Stir well. Add the prawns and heat through.
Cook the Orecchiette as per packet instructions. When the pasta has cooked, combine with sauce. Serve with black pepper.

Orecchiette is the most typical pasta shape of the Puglia region. It takes its name from the shape which is said to resemble little "orecchio" (ears).