Pasta with Potatoes and Scampi

Method

1. Prepare the scampi tartare: remove the head, carapace, and intestinal vein from fresh scampi. Finely chop the meat and refrigerate.
2. Prepare the cacio e pepe sauce: heat cream in a saucepan, add freshly ground black pepper, grated caciocavallo cheese, and a drop of anchovy colatura. Stir gently until smooth and velvety.
3. Prepare the potato cream: heat extra virgin olive oil in a pan, add sliced shallot and cook until golden. Add diced potatoes and stir, then add hot broth just to cover. Cook for 6 minutes.
4. When the potatoes are cooked, add grated lemon zest and salt. Transfer to a blender, add a squeeze of lemon juice and a drizzle of extra virgin olive oil. Blend until smooth and creamy.
5. Cook the mixed pasta: in a separate pan, heat a little vegetable broth with grated lemon zest and extra virgin olive oil. Add the pasta and cook for 3-4 minutes, then add the potato cream and stir to combine.
6. Finish the pasta: add grated lemon zest, white pepper, and a drizzle of extra virgin olive oil. Let rest while you prepare the scampi.
7. Season the scampi tartare: add lemon juice, a drop of anchovy colatura, grated lemon zest, lime zest, white pepper, and a pinch of salt. Mix well.
8. Plate the dish: place a generous amount of seasoned scampi on the plate, add two spoonfuls of the pasta, drizzle with the cacio e pepe sauce, top with a little more scampi, and garnish with fresh parsley.