Toowoomba Pasta
Creamy, rich and umami, Toowoomba pasta is a popular dish in Korean - an iteration of a menu item from the American Outback Steakhouse chain of restaurants.
Servings: 2 serves
Ingredients
- 20 g butter
- 1 tablespoon olive oil
- 90 g mushrooms sliced
- 30 g bacon sliced into strips
- 2 cloves garlic sliced
- 1 spring onion sliced into 1cm pieces
- ½ tablespoon Korean chili flakes
- ¼ teaspoon black pepper
- 250 g prawns shells removed and deveined
- 150 mL heavy cream
- 1 tablespoon soy sauce
- ½ tablespoon shaoxing wine
- Handful of grated parmigiano reggiano
- 160 g paccheri or rigatoni
Instructions
- Add butter and oil to a fry pan over medium heat. Sauté mushrooms and bacon until browned, 3-5 minutes or so.
- Then add in your garlic and spring onions and cook for a few minutes until softened.
- Sprinkle over chili flakes and pepper and stir through the oil for 30 seconds until fragrant.
- Add prawns, followed by cream, soy sauce and shaoxing wine. Stir sauce together before lowering the heat to a simmer.
- Cook pasta according to package instructions. Once your pasta is al-dente, use a slotted spoon to lift out of the water and into your sauce.
- Sprinkle over grated parmigiano reggiano. Let it melt slightly before adding one quarter cup of pasta water in, and then tossing the pasta and sauce until everything comes together.
- Divide among two plates. Top with additional grated parmigiano reggiano and finely sliced spring onions.