Spaghettoni with Pecorino Cream, Black Pepper, and Crispy Octopus

Method

1. Put water to boil for the octopus (the water will be reused).
2. Grate the pecorino romano cheese finely into a bowl.
3. Add freshly ground black pepper to the grated pecorino.
4. Dip the octopus tentacles into boiling water until they curl, then submerge completely. Cook for about 45–50 minutes per kilogram (about 1 hour 30 minutes for a 1.5 kg octopus).
5. Let the octopus cool in its cooking water.
6. To make the pecorino cream: take some of the octopus cooking water and gradually add it to the pecorino-pepper mixture, stirring with a spoon until a creamy consistency is achieved.
7. Cut the cooled octopus into pieces, discarding the head or slicing it as well.
8. Cook the spaghettoni in the same octopus cooking water.
9. In a separate pan, heat olive oil and fry the octopus pieces until crispy (optional garlic and chili can be added).
10. A minute before the pasta is done, transfer it to the pan with the octopus along with a ladle of cooking water. Finish cooking the pasta in the pan (risottatura).
11. Remove the pan from the heat, add the pecorino cream, and toss vigorously to mantecare (emulsify). Add a little more cooking water if needed.
12. Plate the pasta in a nest, top with more pecorino cream and crispy octopus, and finish with a grating of lemon zest.