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Creamy Prawn & Pancetta Spaghetti

Creamy Prawn & Pancetta Spaghetti

with Rocket
4.5(1.9k)
Recipe Development Team
Recipe Development TeamUpdated on January 23, 2026
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Calories
: 
379 kcal
Protein
: 
19.9g protein
Total
: 
20 minutes
Difficulty
: 
Medium
Allergens:
  • Crustaceans
  • Milk
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

½ unit(s)

Green Chilli

200 grams

Spaghetti

60 grams

British Smoked Bacon Lardons

1 bunch(es)

Chives

150 grams

King Prawns

(Contains: Crustaceans)

1 unit(s)

Garlic Clove

½ unit(s)

Lemon

40 grams

Wild Rocket

1 sachet(s)

Vegetable Stock Powder

150 grams

Creme Fraiche

(Contains: Milk)

Not included in your delivery

50 milliliter(s)

Reserved Pasta Water for the Sauce

Energy (kJ)1584 kJ
Energy (kcal)379 kcal
Fat30.8 g
of which saturates17 g
Carbohydrate8.4 g
of which sugars3.7 g
Dietary Fibre1.8 g
Protein19.9 g
Salt1.8 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Instructions

1

- Fill and boil your kettle.
-Halve the chilli lengthways, deseed and finely chop.
-Finely chop the chives. TIP: If you've got a pair of sharp kitchen scissors they'll make short work of the chives! 
- Peel and grate the garlic (or use a garlic press).
-Pour the boiling water into a large saucepan on high heat and bring back to the boil.

2

- Add the veggie stock powder to your pan of water and stir to dissolve. 

-Add the spaghetti, bring to the boil and cook for 8 mins. 

-When the pasta is cooked, reserve some cooking stock (see ingredients list for amount) then drain the spaghetti into a colander.

3
  • Meanwhile, heat a splash of oil in a frying pan on medium-high heat. 
    - Add the pancetta and a pinch of chilli and cook, stirring, for 2-3 mins. 
    - Add the prawns, cook for 2 mins. 
    - Add the garlic and mix through. Cook for another minute.
4
  • Add the reserved pasta stock to the sauce. 
     - Turn the heat to low and add the creme fraiche and half of the chives. 
     - Stir and simmer until the prawns are cooked through and the sauce is piping hot, another 2-3 mins. 
    -IMPORTANT: The prawns are cooked when pink on the outside and opaque in the centre.
5

-Stir the drained pasta into your sauce and gently mix. 

- Add a squeeze of lemon juice and season to taste with salt and pepper.

6
  • Serve the pasta in bowls and finish with a sprinkle of the remaining chives and chilli. Top with some rocket. Tuck in!
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