For the pasta, bring well-salted water to a boil in a very large saucepan. Have a smaller pan ready with 2 tablespoons of oil. Season the prawns.
Pour the sauce through a sieve and collect the resulting brew. "Rinse" the pan with 100 ml of water and pour it through the sieve into the brew. Wipe out the pan with kitchen paper, heat 35 g butter, sweat the remaining onions in it until translucent, dust with the flour, sweat lightly and deglaze with the prawn stock while stirring. Bring to the boil, pour in the cream and cognac and let it simmer gently for approx. 3 minutes. The sauce should be creamy but not pudding-like. Finally, season again and season again if necessary.
While the sauce is simmering, add the noodles to the boiling water and cook them for a maximum of 2 - 3 minutes (because they are fresh). They should still have a slight bite. At the same time, heat the oil in the pan and sear the seasoned prawns for 2-3 minutes, turning them several times. Then add the remaining garlic and fry for another minute, but not more .....
Lift the noodles out of the water with a large sieve, drain them well by shaking them and immediately add to the sauce and mix with it. When adding the pasta, do not add all of them to the sauce, please determine the amount yourself according to the number of people and "appetite". There may well be some left over.
Then arrange everything in a deep plate and garnish with Parmesan ........ Buon Appetito .... ;-))