Prawn and Pancetta Spaghettini

This is one of my favourite mid week pasta recipes. There is minimal prep involved and it can be made from start to finish in 30 minutes. The delicate mix of the sweet prawns and the salty pancetta is perfectly balanced.

Serves 2

What you’ll need:

• 2 tablespoons of olive oil
• 250g Spaghettini (cooked al dente so it still has a bit of bite)
• 6-8 prawns (peeled and deveined)
• 5 thin slices of pancetta (cut into thin strips)
• 1 punnet of grape tomatoes (quartered)
• half a cup of frozen baby peas
• 1 brown onion (finely diced)
• 2 cloves of garlic (crushed)
• 2 tablespoons of lemon juice
• 2 tablespoons of finely grated romano cheese
• A few sprigs of dill

How to get it done:

1. Sautee the onion and garlic in the olive oil over a high heat until transparent.
2. Add the pancetta and sautee for three minutes.
3. Turn the heat down to medium and add the grape tomatoes and peas. Combine and continue cooking for another 10 minutes.
4. Add the prawns and cook for a few minutes until the prawns are cooked through.
5. Take off the heat and stir through the dill, lemon juice and romano cheese.
6. Add the cooked and drained Spaghettini and return to heat for a couple of minutes.
7. Enjoy!