Pasta with truffle prawns

300 g pappardelle pasta

500 g king prawns

2 table spoons butter

2 branches thyme

salt

1 charlotte onion

2 dl double cream

2 dl white wine

1 cube chicken stock

2 tea spoons truffle oil

cayenne pepper

Boil the pasta. Peel and slice the onion. Fry in butter together with the thyme. Add cream, stalk, wine. Boil the sauce for 10 minutes. Sift the sauce. Season with truffle oil and cayenne. Fry the prawns in some butter and with a branch of thyme. Serve the pasta with prawns, sauce and some grated parmesan.