Method

1

Bring Plenty of water to the boil, when boiling add salt (about 3-4lt water and 7gr salt per lt)

2

Meanwhile add 2 tbs of oil into a large frying pan, add pancetta and cook for 2 minutes, then add chilli. Add pranws and cook for 2 minutes, add seasoning. Add sauce and bring to a simmer.

3

Add pasta to the boiling water and cook for 1-2 minutes.

4

Drain pasta and toss with sauce.

5

Serve with a drizzle of oil.

Prep Time15 minsCook Time10 minsYields4 Servings

Join Chef Luca and cook this delicious recipe from his TV show Luca's Key Ingredient on Channel 10!

CategoryDifficultyBeginner
 

Ingredients

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

Ingredients

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

Directions

1

Bring Plenty of water to the boil, when boiling add salt (about 3-4lt water and 7gr salt per lt)

2

Meanwhile add 2 tbs of oil into a large frying pan, add pancetta and cook for 2 minutes, then add chilli. Add pranws and cook for 2 minutes, add seasoning. Add sauce and bring to a simmer.

3

Add pasta to the boiling water and cook for 1-2 minutes.

4

Drain pasta and toss with sauce.

5

Serve with a drizzle of oil.

Spaghetti Chitarra with chilli prawns, pancetta & Creamy Tomato + Smoked paprika