Creamy Prawn Pasta
A creamy prawn pasta with pancetta & marjoram
Ingredients
- 1 pack Spaghetti
- 100 g Pancetta
- 300 g Prawn meat finely chopped
- 2 cloves Garlic crushed
- 2 tsp Marjoram divided
- ¼ cup Stellenbosch Gold Chenin Blanc
- 2 tbsp Butter
- 2 tbsp Flour
- 1 cup Milk
- 1 cup Cheddar
- Salt
- Black pepper
To serve:
- 3-5 King Prawns
Instructions
- Cook the spaghetti according to package instructions. While the spaghetti cooks, prepare the rest as follows.
- In a medium sized pan, fry the pancetta to render the fat. Once crispy, add the prawn meat and fry for a further minute or two (ensure the prawn meat is dry before adding to the pan, else the water will cause it to steam).
- Add the garlic, season with salt and black pepper and 1 Tsp of the Marjoram. Use the wine to deglaze the pan. Once all the wine has evaporated, remove the mixture from the pan and set aside.
- To the same pan, add the butter and allow to melt. Once melted, add the flour and whisk to form a roux. Now start adding the milk a little bit at a time while continuing to whisk. Ensure the milk has absorbed and there are no lumps before adding the next bit.
- Season with salt and black pepper, add the second Tsp of Marjoram and the cheddar and continue to whisk.
- Once the cheese has melted completely and you're left with a smooth sauce, add back the pancetta and prawn mixture and combine well.
- Your spaghetti should be cooked by now. Mix half of the sauce with the pasta and reserve the rest.
- Place the pasta onto a serving dish and top with the remainder of the sauce. Garnish with fresh parsley and top with a few deep fried King Prawns before serving.