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VE 2020 VERSION Creamy Prawn & Bacon Spaghetti

Recipe Development TeamUpdated on November 04, 2025

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

:

367 kcal

Protein

:

18.9g protein

Total

:

20 minutes

Difficulty

:

Medium

Allergens:

Crustaceans
Milk

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!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

serving amount

½ unit(s)

Green Chilli

200 grams

Spaghetti

60 grams

British Smoked Bacon Lardons

150 grams

King Prawns

(Contains: Crustaceans)

1 unit(s)

Garlic Clove

1 sachet(s)

Vegetable Stock Powder

150 grams

Creme Fraiche

(Contains: Milk)

Not included in your delivery

milliliter(s)

Reserved Pasta Water

Nutrition Values

Energy (kJ)1534 kJ

Energy (kcal)367 kcal

Fat30.6 g

of which saturates16.9 g

Carbohydrate5.8 g

of which sugars2.6 g

Dietary Fibre0.3 g

Protein18.9 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.

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

Pour the boiling water into a large saucepan on high heat, add 0.5 tsp of salt and bring back to the boil.

2

Add the spaghetti (see ingredients for amount you need), bring to the boil and cook for 8 mins.

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

3

Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat.

Add the bacon lardons and a pinch of chilli and cook, stirring, until the bacon lardons 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 water to the sauce with the vegetable stock powder. Mix well to dissolve the stock.

Turn the heat to low and add the creme fraiche.

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. If you feel the sauce needs loosening up, add a splash of water.

Season to taste with salt and pepper.

6

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

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