Prawn Pancetta Pasta

This is an easy way to impress any dinner guest. It only takes about 10 minutes, but it looks and tastes a lot fancier than your typical at home pasta dinner!

The key to a making a simple meal feel luxurious is using high quality ingredients, so I bought all of mine at either my local Italian shop Lucca Delicatessen, or butcher Marina Meats.

If you have extra left over, pack away for a work lunch! 


  • Pasta for two (1/2 pound)
  • 1/2 pound prawns
  • 4 oz diced pancetta
  • 1 cup cherry tomatoes
  • 1 clove crushed garlic
  • 2 tablespoons butter 



  • 1 dash of olive oil
  • 1 egg yolk
  • Pecorino cheese
  • Salt and pepper to taste



  1. Fry prawns in 1 tablespoon butter. Make sure to get a nice brown color on both sides.
  2. Fry pancetta in a different pan, adding the tomatoes towards the end. The goal is to get crispy pancetta with nice grilled tomatoes that are on the verge of popping. 
  3. Bring a pot of water with salt to a boil. Add the pasta, stirring so it doesn't stick. Since I use fresh pasta (soft, not hard), it only takes 1-2 minutes to cook.
  4. Fry garlic in 1 tablespoon garlic (preferably in the pancetta pan). Combine drained pasta with all of the ingredients. Cook for 1-2 minutes. TIP: Stir in an egg yolk and a dash of olive oil for extra creaminess.
  5. Add salt, pepper, and grated Pecorino cheese to taste.
  6. Enjoy!



Recipe, Italian, SeafoodLily Kaplan