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Creamy Prawn & Pancetta Spaghetti

Creamy Prawn & Pancetta Spaghetti

with Rocket

Rapid
Read more

Long day? Too tired to cook? We know the feeling. With just 20 mins 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 wheat spaghetti is the thing pasta dreams are made of! Buon appetito!

Allergens:Celery•Cereals containing Gluten•Crustaceans•Milk

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
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

½ unit(s)

Green Bullet Chilli

1 bunch(es)

Chives

1 unit(s)

Garlic Clove

1 sachet

KNORR Vegetable Stock

(ContainsCelery)

200 grams

Wheat Spaghetti

(ContainsCereals containing Gluten)

60 grams

Bacon Lardons

150 grams

King Prawns

(ContainsCrustaceans)

150 grams

Creme Fraiche

(ContainsMilk)

½ unit(s)

Lemon

1 bag(s)

Rocket

Not included in your delivery

50 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2983 kJ
Energy (kcal)713 kcal
Fat32.0 g
of which saturates13.0 g
Carbohydrate81 g
of which sugars7.0 g
Protein35 g
Salt5.16 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
•Cutting board
•Knife
•Saucepan
•Garlic Press
•Grater
•Sieve
•Frying Pan
Instructionsdownload icondownload iconPDF
Instructionsarrow up iconarrow up icon
download icondownload icon
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.

Halve the lemon.

2
  • Add the veggie stock pot 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 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, until is golden, 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!