STEP 1/9
Cook the wide Fettuccini pasta noodles for 9 minutes. It's better to cook it with a little bit of thick salt.
STEP 2/9
While the noodles are cooked, remove the head, intestines, and skin of the shrimp, cut the onions into small pieces, and cut the mushrooms into bite-size pieces.
STEP 3/9
Adjust the heated pan over medium heat and stir-fry the butter, minced garlic, and onions.
STEP 4/9
When the onions are golden brown, stir-fry the shrimp and Vietnamese pepper.
STEP 5/9
Add mushrooms to this and season with salt and pepper. For your information, I rubbed the salt about 3 times and the pepper 6 times.
STEP 6/9
If you have chicken stock, you can add 180ml of bean soup instead of milk or whipped cream, but if you don't, you can skip it.
STEP 7/9
Add two slices of savory cheese.
STEP 8/9
Add 1 tablespoon of red pepper powder as Toowoombasta.
STEP 9/9
Lastly, add an egg that will add persistence and make it more savory. Remove from heat before adding eggs.
You can enjoy it even more if you sprinkle Parmesan cheese powder at the end.
It can be boring because it is seasoned with salt and pepper without chicken stock, so add it while tasting it.