Mediterranean King Prawn Ndjua Carbonara


Serves 4


I 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



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.