Tagliatelle (Pasta) with Prawns

Peel the prawns, leaving the tail intact, and remove the dark shaft.
Bake the dough until al dente. Drain.
Meanwhile, melt the butter in a saucepan, add the onion and cook for 2 minutes, stirring constantly. Add the prawns and cook stirring for another 2 minutes, or until they start to change color. Remove the prawns from the casserole and set aside.
Add the brandy to the casserole and simmer for 2 minutes, until it has halved. Mix the cream and add the thyme and half the parsley. Season with freshly ground black pepper. Cook on low heat for 5 minutes, until the sauce starts to thicken. Put the prawns back in the casserole and cook for 2 minutes. Season.
Wrap the dough in the sauce. If you prefer a less thick sauce, add a little water or hot milk. Sprinkle with the remaining chopped parsley and Parmesan cheese.