Spaghettoni Cacio e Pepe with Lime Shrimp

Method

1. Bring a large pot of salted water to a boil and cook the spaghettoni for 12 minutes.
2. Meanwhile, clean the red shrimp: remove the heads, shells, and intestinal vein. Reserve the heads and shells for another use (e.g., shrimp mayonnaise).
3. Finely chop the shrimp meat on a cutting board to a coarse or fine tartare, as desired.
4. Place the chopped shrimp in a bowl and season with extra virgin olive oil, lime zest and juice, a pinch of salt. Let marinate for 5–6 minutes.
5. Prepare the cheese cream: In a tall glass, combine pecorino, a small amount of grana padano, a drizzle of extra virgin olive oil, and a ladle of pasta cooking water. Blend with an immersion blender until smooth and creamy. Set aside.
6. Toast black peppercorns in a dry pan, then crush them in a mortar. Separate the outer husks (more delicate and sweet) from the inner seeds; use only the outer husks for the dish.
7. Using a ring mold, place the marinated shrimp tartare on a serving plate to form a neat base. Remove the ring.
8. When the pasta is al dente, drain it and toss it in the cheese cream until well coated.
9. Place the dressed spaghettoni on top of the shrimp tartare, forming a nest. Sprinkle generously with the crushed black pepper husks.
10. Serve immediately.