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Creamy Prawn & Bacon Spaghetti

Creamy Prawn & Bacon Spaghetti

with Garlic and Green Chilli

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Long day? Too tired to cook? We know the feeling...With just 15 minutes hands on cooking time, this deliciously simple dish is the perfect thing to knock together if you’re in a hurry to get dinner on the table. Packed with juicy prawns and crispy pancetta, this velvety creamy spaghetti is the thing pasta dreams are made of! Buon appetito!

Allergens:Cereals containing glutenCrustaceansCeleryMilk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

½ unit(s)

Green Chilli

1 unit(s)


180 grams


(ContainsCereals containing gluten)

60 grams

Bacon Lardons

150 grams

King Prawns


10 grams

Vegetable Stock Paste


150 grams

Creme Fraiche


Not included in your delivery

100 milliliter(s)

Pasta Water

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2725 kJ
Energy (kcal)651 kcal
Fat30.0 g
of which saturates13.0 g
Carbohydrate73 g
of which sugars5.0 g
Protein31 g
Salt2.9 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Garlic Press
Measuring Cups
Frying Pan
Instructionsarrow up iconarrow up icon
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a) Fill and boil your kettle. b) Halve the chilli lengthways, deseed and finely chop. c) Peel and grate the garlic (or use a garlic press). d) Pour the boiling water into a large saucepan on high heat, add 1/2 tsp of salt and bring back to the boil.


a) Add the spaghetti (see ingredients for amount you need), bring to the boil and cook for 8 mins. b) When the pasta is cooked, reserve some cooking water (see ingredients for amount) then drain the spaghetti into a colander.


a) Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat. b) Add the bacon lardons and a pinch of chilli and cook, stirring, until the bacon lardons are golden, 2-3 mins. c) Add the prawns, cook for 2 mins. IMPORTANT: Wash your hands after handling raw meat and prawns. Cook lardons thoroughly. d) Add the garlic and mix through. Cook for another minute.


a) Add the reserved pasta water to the sauce with the vegetable stock paste. Mix well to dissolve the stock. b) Turn the heat to low and add the creme fraiche. c) 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.


a) Stir the drained pasta into your sauce and gently mix. If you feel the sauce needs loosening up, add a splash of water. b) Season to taste with salt and pepper.


a) Serve the pasta in bowls and finish with a sprinkle of the remaining chilli. Tuck in! Enjoy!