Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en es.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "9fbce21d29704491a79625bf29b53fe4",
    "updated": "2025-04-24T11:03:13.839Z",
    "title": "Pasta alla Gricia with Thin Sugar Snap Peas",
    "subtitle": "",
    "description": "This recipe elevates the classic Roman pasta dish, Pasta alla Gricia, by incorporating thinly sliced sugar snap peas for a touch of freshness and a delightful textural contrast. The guanciale provides a rich, savory base, complemented by the sharpness of Pecorino Romano and the convenience of Cacio e Pepe Butter.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "kosher salt and freshly ground black pepper",
          "guanciale or pancetta, diced or chopped",
          "extra-virgin olive oil",
          "spaghetti, fettuccine, or tagliatelle",
          "sugar snap peas, strings pulled off, peas very thinly sliced on a sharp angle (so they're almost shredded)",
          "cacio e pepe butter",
          "pecorino romano cheese, for grating"
        ]
      }
    ],
    "instructions": [
      "Bring a large pot of water to a boil and generously season with salt.",
      "In a large skillet or Dutch oven (suitable for holding all the pasta), combine the guanciale and 2 teaspoons of olive oil.",
      "Cook over medium heat until the guanciale is lightly crisped and most of the fat has rendered, approximately 9 to 12 minutes.",
      "Remove the skillet from the heat and pour off most of the rendered fat, leaving about 1 tablespoon in the pan.",
      "Once the water is boiling, add the pasta and cook according to package directions, until almost al dente.",
      "Just before the pasta is fully cooked, add the thinly sliced sugar snap peas to the pasta pot.",
      "Return the skillet with the guanciale to medium heat to gently rewarm.",
      "Remove about ½ cup of the pasta cooking water and set aside.",
      "Drain the pasta and snap peas, then add them to the skillet with the guanciale and Cacio e Pepe Butter.",
      "Toss everything together thoroughly, adding a small amount of the reserved pasta water as needed to create a light, creamy sauce.",
      "Season with additional salt and pepper to taste, if necessary.",
      "Divide the pasta among serving bowls and garnish with grated Pecorino Romano cheese.",
      "Serve immediately."
    ],
    "notes_ingredients": "",
    "notes_instructions": "Thinly slicing the sugar snap peas ensures they distribute evenly throughout the pasta."
  }
]