Creamy Prawn & Pancetta Spaghetti
with Rocket
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!
The quantities provided above are averages only.
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.
Ingredients
1
KNORR Vegetable Stock
½
Green Chilli
200
Spaghetti
60
British Smoked Bacon Lardons
1
Chives
150
King Prawns
(Contains Crustaceans)
1
Garlic Clove
½
Lemon
40
Wild Rocket
150
Creme Fraiche
(Contains Milk)
Not included in your delivery
50
Reserved Pasta Water for the Sauce
Nutritional information
Utensils
Instructions
- 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.
- 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.
- 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.
- 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. - Add a squeeze of lemon juice and season to taste with salt and pepper.
- Serve the pasta in bowls and finish with a sprinkle of the remaining chives and chilli. Top with some rocket. Tuck in!
