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Spaghetti alla chitarra with ricotta and prawns
Also known as tonnarelli or maccheroni alla chitarra, spaghetti alla chitarra is an exquisite type of egg pasta originally from Abruzzo, with a particular square shape. Unlike the classics round spaghetti, offer greater roughness, which makes them particularly suitable for preparations with complex sauces such as meat sauce, carbonara or fish sauces. The recipe that we offer you today is mouth-watering. Prawns, ricotta and chopped pistachios: three precious ingredients that marry perfectly, giving life to a sauce that gently envelops spaghetti, restoring a full, very pleasant texture, an appetizing aroma, a flavor that pampers but surprises. At the table with the whole family or at dinner with friends, the spaghetti alla chitarra with ricotta and king prawns they will amaze and conquer your guests!
Ingredients for 2 people
- Spaghetti alla chitarra: 200 g
- Ricotta: 250 g
- Prawns: 10
- Pistachio grains: to taste
- EVO oil: to taste
- Fine salt: to taste
- Black pepper: to taste
- Chives: to taste
- Garlic: 1 clove
- Chilli: 1/2
- Preparation: 15 minutes
- Cooking: 15 minutes
- Total: 30 minutes
- Calories: 327 calories/portion
1
In a bowl insert the ricotta, the chopped chives, fine salt, black pepper and mix.
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