Spaghetti alla Chitarra with Pancetta Chilli Prawns



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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


  • 1 x jar ‘Chef Luca Ciano’ Creamy Tomato + Smoked Paprika sauce
  • 300gr ‘Chef Luca Ciano Spaghetti Chitarra’
  • 100g Italian pancetta, thinly sliced
  • 12 large prawns, peeled and veined and cut length wise
  • 1 teaspoon of dry chili flakes
  • 50ml ’Luca Ciano’ extra virgin olive oil
  • Salt & Pepper


  1. Bring Plenty of water to the boil, when boiling add salt
  2. Meanwhile add 2 tbs of oil into a large frying pan, add pancetta and cook for 2 minutes, then add chilli. Add prawns and cook for 2 minutes, add seasoning.
  3. Add sauce and bring to a simmer.
  4. Add pasta to the boiling water and cook for 1-2 minutes
  5. Drain pasta and toss with sauce.
  6. Serve with a drizzle of oil
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