Linguine Cacio Pepe Gambero Rosso

Method

1. Clean the friggitelli peppers (remove seeds and inner membrane) and fry them.
2. Clean the red shrimp: remove the shell, carefully remove the intestine, and remove the antennae and eyes from the heads. Set aside.
3. Prepare a cold shrimp emulsion: mix a drizzle of extra virgin olive oil with a little pasta cooking water and emulsify. Strain to obtain a concentrated shrimp essence.
4. Cut the shrimp into coarse pieces and marinate with salt, black pepper, and a drizzle of extra virgin olive oil. Set aside while cooking the pasta.
5. Cook the linguine in plenty of boiling salted water until al dente (about 3 minutes less than package time).
6. In a pan, toast some black pepper. Add a ladle of pasta cooking water and start preparing the cheese cream: mix grated Pecorino Romano with a little hot pasta water until creamy. Set aside.
7. When the pasta is al dente, transfer it to the pan with the pepper water. Finish cooking by adding pasta water gradually, stirring to create a creamy emulsion.
8. Add the fried friggitelli peppers to the pasta and toss well.
9. Turn off the heat. Add about half a spoon of the shrimp emulsion (do not overdo it) and mix gently.
10. Off the heat, add the Pecorino cream and mix until smooth and creamy.
11. Plate the pasta. Top with the raw marinated shrimp (ensure they have been blast-frozen for food safety).