Spicy pasta risotatta with shrimp and guanciale

Thank you! It's a process of pan-cooking pasta where you reduce the water into the pasta to cook it instead of boiling it in water then draining it.

I parboiled my fresh fettuccine before adding it to a pan of rendered guanciale fat that was spiced with Calabrian chilis and peppercorn. I tossed the shrimp shells into the boiling starch water, then ladled that seafood stock over my pasta until it was cooked. The result is a very light, spicy oil sauce that is readily soaked into the pasta.