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