Creamy Truffled Bacon, Prawn and Pea Spaghetti
with Italian Style Cheese
Looking for a quick and tasty midweek dinner option? Try cooking up our Creamy Truffled Bacon, Prawn and Pea Spaghetti in just 20-25 minutes for a delicious and speedy meal.
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
2 unit(s)
Garlic Clove
180 grams
Spaghetti
(Contains Cereals containing gluten)
60 grams
British Smoked Bacon Lardons
10 grams
Chicken Stock Paste
150 grams
Creme Fraiche
(Contains Milk)
120 grams
Peas
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
Utensils
Instructions
a) Bring a large saucepan of water to the boil with 1/2 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.
Enjoy!
