Spaghetti like you've never had it before! Come along as Chef Luca Ciano uses Swiss Diamond's own line of premium XD cookware to make Spaghetti alla Chitarra in a creamy tomato sauce with Pancetta Chilli Prawns.
Chef: Luca Ciano
Prep Time: 15 Minutes
Cook Time: 10 Minutes
Yield: 4 Servings
Difficulty: Medium
INGREDIENTS
- 1 jar ‘Chef Luca Ciano’ Creamy Tomato & Smoked Paprika Sauce
- 300gr (½ lb) ‘Chef Luca Ciano Spaghetti Chitarra’
- 100g (¼ lb) Italian pancetta, thinly sliced
- 12 large prawns, peeled, veined and cut lengthwise
- 1 tsp dry chili flakes
- 50ml (¼ Cup) ’Luca Ciano’ extra virgin olive oil
- Salt & Pepper
DIRECTIONS
- Bring plenty of water to a boil, then add salt
- Meanwhile, add 2 tbsp of oil into a large frying pan, add pancetta and cook for 2 minutes then add chili flakes. Add prawns and cook for 2 minutes then add seasoning
- Add sauce and bring to a simmer
- Add pasta to the boiling water and cook for 1 - 2 minutes
- Drain pasta and toss with sauce
- Serve with a drizzle of olive oil