Creamy Bacon, Prawn & Asparagus Speedy Spaghetti
with Lemon & Parmesan Cheese
Golden bacon and tender asparagus are tossed together in a creamy, zesty sauce alongside strings of al dente spaghetti. This simple yet delicious meal goes from pan to plate in just 15 minutes, meaning less fuss and more time to relax and savour this delightful pasta dish!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
Spaghetti
(Contains: Gluten, Wheat; May be present: Soy)
2
Asparagus
1
Lemon
100 g
Diced Bacon
1 packet
Garlic Paste
½ packet
Cream
(Contains: Milk; )
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
200 g
Peeled Prawns
(Contains: Crustaceans; )
Not included in your delivery
1 drizzle
olive oil
Nutrition Values
Utensils
Cooking Steps
- Boil the kettle. Pour boiled water into a large saucepan over high heat with a generous pinch of salt.
- Add spaghetti to the boiling water and cook, over a high heat, until ‘al dente’, 10 minutes.
- Reserve pasta water (1/4 cup for 2 people / 2/4 cup for 4 people). Drain spaghetti.
- Meanwhile, trim ends of asparagus and thinly slice.
- Slice lemon into wedges.
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Add diced bacon and cook, breaking up with a spoon, until golden, 6-7 minutes.
- To the pan with cooked bacon, add asparagus and prawns and cook until just tender and prawns are starting to curl up, 3-4 minutes.
- Reduce heat to medium, add garlic paste and cook until fragrant, 1 minute.
- Add longlife cream (see ingredients) and the reserved pasta water. Cook until slightly thickened, 1-2 minutes.
- Remove pan from heat, stir through cooked spaghetti and a good squeeze of lemon juice. Season generously with salt and pepper.
TIP: Add a splash of pasta water if the sauce looks too thick.
TIP: Seasoning is key in this dish, so taste and season with more salt and pepper if needed.
- Divide creamy bacon, prawn and asparagus spaghetti between bowls. Sprinkle over grated Parmesan cheese. Serve with any remaining lemon wedges. Enjoy!
