RomanItalian
Cacio e Pepe with Red Shrimp Tartare
by Manu Food · 60K subscribers on YouTube
A classic Roman pasta dish, cacio e pepe, elevated with a fresh red shrimp tartare. Creamy pecorino and black pepper coat the pasta, topped with raw seasoned shrimp.
- Servings
- 2
- Difficulty
- medium
Ingredients
6 items- 200 gPastaBronze-drawn pasta recommended for better creaminess
- 5.5 pcsRed ShrimpBlast-frozen; 5-6 pieces
- Pecorino Romano80-100 g, not too aged
- Black PepperTo taste, freshly ground
- SaltFor pasta water and seasoning
- Extra Virgin Olive OilA drizzle for the shrimp
Method
- Clean the red shrimp: remove the shell and intestine. Since they will be eaten raw, ensure they are blast-frozen. Cut into coarse pieces and season with salt, pepper, and a drizzle of extra virgin olive oil. Set aside.
- Cook the pasta in boiling salted water. Meanwhile, toast freshly ground black pepper in a pan over low heat without adding anything. Add a ladle of pasta cooking water and turn off the heat.
- In a bowl, grate the Pecorino Romano (not too aged). Add a ladle of pasta water and whisk with a hand whisk. Initially it will seem stiff, then gradually add more water until it becomes creamy. Also stir as shown to melt any lumps.
- When the pasta is al dente, transfer it to the pan with the pepper and finish cooking, gradually adding pasta water. Stir continuously for a few minutes until the pasta is cooked and the sauce emulsifies.
- Turn off the heat. Add the pecorino cream and toss well. Plate and top with the red shrimp tartare. Serve immediately.
