Voodoo Bacon and Prawn Pasta

Voodoo Bacon and Prawn Pasta

with garlic, lemon, chilli and Parmigiano-Reggiano makes six entrée size portions


  • 350 grams dried spaghettini or angel hair pasta
  • 300 grams prawns (peeled and deveined)
  • 100 grams Voodoo Bacon (diced)
  • 60 grams Parmigiano-Reggiano (finely grated)
  • 60 grams garlic (chopped)
  • 2 grams dried chilli flakes
  • 3 grams flat leaf parsley (chopped)
  • 3 grams lemon zest
  • 120 grams butter (unsalted)
  • sea salt to taste


  1. Fill a large pot with water and bring to a boil.
  2. Add the dried pasta and cook to al dente.
  3. Remove the pasta and rinse in cold water to stop the cooking.
  4. Reserve 100 ml of the pasta water.
  5. In a large saute pan add the diced Voodoo Bacon and cook on medium heat until crisp and brown.
  6. Add butter, lemon zest, chilli flakes, garlic and prawns.
  7. Cook this over medium heat until the garlic starts to sizzle and the prawns start to look cooked.
  8. Add the pasta to the pan toss a few times.
  9. Add the pasta water and a little sea salt to taste.
  10. As the pasta starts to heat through add a small handful of the grated cheese.
  11. Toss a few more times.
  12. Divide the pasta into six bowls and top with the remainder of the cheese.
  13. Garnish with the chopped flat leaf parsley.