Creamy Prawn & Pancetta Spaghetti
with Rocket
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
Instructions
- 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.
- 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.
- 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.
-Stir the drained pasta into your sauce and gently mix.
- 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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