Creamy Truffled Bacon, Prawn and Pea Spaghetti
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Creamy Truffled Bacon, Prawn and Pea Spaghetti

Creamy Truffled Bacon, Prawn and Pea Spaghetti

with Italian Style Cheese

Cereals containing gluten

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 war 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 Time25 minutes
Cooking time20 minutes


serving amount

2 unit(s)

Garlic Clove

180 grams


(Contains Cereals containing gluten)

60 grams

British Smoked Bacon Lardons

10 grams

Chicken Stock Paste

150 grams

Creme Fraiche

(Contains Milk)

120 grams


20 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

1 sachet(s)

Truffle Zest

150 grams

King Prawns

(Contains Crustaceans)

Not included in your delivery

100 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)3253 kJ
Energy (kcal)777 kcal
Fat35.2 g
of which saturates19.1 g
Carbohydrate79.7 g
of which sugars9.1 g
Protein36.3 g
Salt3.21 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Large Saucepan
Large Frying Pan



a) Bring a large saucepan of water to the boil with 0.5 tsp salt for the spaghetti.

b) Peel and grate the garlic (or use a garlic press). 


a) When your pan of water is boiling, add the spaghetti and bring back to the boil. Cook until tender, 8 mins. 

b) Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.


a) While the pasta cooks, heat a drizzle of oil in a large frying pan on medium-high heat. Drain the prawns.

b) Once hot, add the prawns and bacon lardons. Stir-fry until both are cooked through, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat and shellfish. Cook lardons thoroughly. Cook so the prawns are opaque in the middle.



a) Once the bacon and prawns are cooked, add the garlic and stir-fry until fragrant, 1 min. 

b) Stir in the chicken stock paste and water for the sauce (see pantry for amount) into the pan.

c) Bring to the boil, then lower the heat and simmer until thickened, 3-4 mins. 


a) Once the sauce has thickened, stir in the creme fraiche, peas and cheese.

b) Add the cooked spaghetti and toss to coat in the sauce until warmed through.

c) Season to taste with salt and pepper. Add a splash of water if the sauce is a little too thick.

d) Stir in the truffle zest, then remove from the heat. 


a) Share the truffled bacon, prawn and pea spaghetti between your bowls.



Step 3 MOD: If you’re adding prawns, add them to the pan with the bacon. Fry for the same amount of time, then continue as instructed. IMPORTANT: Wash hands and utensils after handling raw prawns. Cook so they're opaque in the middle.