BACON AND PRAWN SPAGHETTI
Love a simple recipe? This bacon and prawn spaghetti heroes a few basic yet delicious ingredients. Soy toasted pumpkin seeds add an irresistible crunch to the salad.
If prawns aren’t your thing, you can still make this pasta. Just add a little more bacon, or use smoked chicken instead – easy!
For more delicious pasta meals, view the full Y.U.M pasta collection.
BACON AND PRAWN PASTA
Love a simple recipe? This bacon and prawn spaghetti heroes a few basic yet delicious ingredients. Soy toasted pumpkin seeds add an irresistible crunch to the salad.
Ingredients
SALAD
- 3 Tbsp pumpkin seeds
- 1 Tbsp soy sauce
- 1 large avocado
- 80 g baby rocket (2.8oz)
- 1/3 cup finely grated parmesan (30g)
- 1 Tbsp lemon juice
- 1 Tbsp olive oil
SPAGHETTI
- 200 g streaky bacon (7oz)
- 400 g raw prawn cutlets (14oz)
- 2 cloves garlic
- 300 g dried spaghetti (10.6oz)
- 1 Tbsp olive oil, divided
- Zest of 1 lemon
- 1 1/2 Tbsp butter
- 2 tsp lemon juice
- 2 Tbsp finely chopped parsley
- 1/3 cup finely grated parmesan (30g)
Instructions
MAKE SALAD
Place a small frying pan on medium heat. Add pumpkin seeds and cook, stirring, until toasted (2-3 minutes). Remove from heat and stir in soy sauce to coat. Transfer to a plate and leave to cool.
Dice avocado. Place avocado, rocket and parmesan in a salad bowl. Drizzle lemon juice (make sure you zest the lemon for the spaghetti first) and olive oil over the top. Season with a little salt and pepper and toss gently to combine.
MAKE SPAGHETTI
Dice bacon. Remove tails from prawns, if you like. Crush garlic.
Bring a large saucepan of salted water to the boil and cook spaghetti for 10 minutes (stirring occasionally), or until al dente.
Meanwhile, heat 1/2 tablespoon oil in a large frying pan on medium. Add bacon and cook for 4-5 minutes, until starting to crisp. Add garlic and lemon zest; cook for 30 seconds. Add remaining 1/2 tablespoon of oil and stir in prawns. Cook for 2-3 minutes, until just cooked/changed colour.
Reserve half a cup of pasta water, then drain spaghetti. Add to frying pan with butter, lemon juice, most of the parsley and a generous splash of pasta water. Toss to combine and season to taste with salt and pepper.
SERVE
Sprinkle pumpkin seeds over salad. Divide spaghetti between serving plates or bowls. Sprinkle with parmesan and remaining parsley. Serve with salad.
Recipe Notes
WINE MATCH: Try a Sauvignon Blanc.
GLUTEN-FREE OPTION: Choose gluten-free soy sauce. Make sure bacon is gluten-free. Swap regular spaghetti for your favourite gluten-free spaghetti and cook according to instructions on packet.
INGREDIENT SWAPS / NOTES: If you don’t like prawns, you can omit them (add a little extra bacon if you like) or add 300g / 10.6oz smoked chicken instead.
STORING AND REHEATING: Store individual portions in containers in the fridge, separate from salad. Reheat in the microwave.
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