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 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


  1. Bring plenty of water to a boil, then add salt
  2. 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
  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 olive oil
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