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25 mins
Boil a large, salted pot of water for the pasta. Cook al dente according to package directions.
Prep your bacon (I use kitchen shears to make it easy to cut it up). Fry the bacon over medium-high heat in a skillet until crispy, 7-10 minutes. Take the bacon out of the pan and set aside.
Drain most of the bacon fat from the pan, but keep a little bit in for flavor. Add the tomato, garlic, Dijon mustard, Italian seasoning, and chicken stock to the pan. Give it a good stir and let it simmer for about 1-2 minutes.
Add the cream to the pan. Let it cook for 5 minutes so it reduces and thickens.
Add the prawns to the pan and cook for 4-5 minutes or until the prawns have cooked through. Meanwhile return the bacon to the pan and heat through.
Drain the pasta and add it to the pan, tossing until it's nicely coated in the sauce.
Stir in the parmesan cheese and season with salt & pepper as needed. Garnish with parsley if using.