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Papperdelle with Olives, Pancetta and Prawns


Adrian Richardson

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Rate this recipe 4/5 (1 Votes)


  • 1 pkt San Remo egg pappardelle, cooked according to packet directions
  • 2 thick slices pancetta, sliced into strips
  • 5 cloves garlic, chopped
  • 1 long red chilli, sliced and seeds removed
  • 12 prawn cutlets, sliced down the middle
  • handful green olives, pitted sliced in half
  • 1 bunch chives, cut into batons
  • 1 bunch parsley, roughly chopped
  • Extra Virgin Olive Oil
  • 50 gm butter (optional)



Step 1

In a frying pan on a medium heat with some oil, add the pancetta, chilli, olives and garlic, allowing it to slowly come to a simmer. After 4 minutes, add the prawns.

Once the prawns are cooked (turned white), add the butter, herbs and pasta to the pan. Give it all a good toss and it’s ready to serve

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