Spaghetti with squid ink, cheese and sea pepper
Claudio's "Cacio e Pepe di Mare" is a delicious reinterpretation of a classic of Roman cuisine, enriched by the fresh flavors of the sea. Using high quality ingredients such as fresh prawns and spaghetti with squid ink, this recipe combines the creaminess of pecorino romano and grana padano with the freshness and scent of lime, creating an irresistible dish. Perfect for surprising your guests or for a special dinner, this variation of the traditional cacio e pepe will transport you on a culinary journey between land and sea.
Ingredients
- 300 g of fresh prawns
- 500 g of spaghetti with cuttlefish ink from Pasta Berruto
- 200 g of pecorino romano
- 100 g of grana padano
- Salt to taste.
- Oil to taste
- Pepper as needed.
- ½ of white wine
- 1 lime
Preparation
1. Grate the peel of a lime and set it aside.2. Then proceed with marinating the prawns, adding the salt, oil and wine
white and the juice of half a lime.
3. Boil the water for the pasta.
4. In a pan, toast the pepper, when the aroma of the pepper is released from the
toasting, add a ladle of pasta cooking water and, after a dozen
of seconds, turn off the heat.
5. In a bowl, combine the Grana Padano, the pecorino and a ladle of cooking water.
Mix everything until you obtain a cream.
6. Proceed with cooking the pasta and drain it two minutes before the cooking time
indicated.
7. Transfer the pasta to the pan with the toasted pepper and finish cooking by adding
a few ladles of cooking water.
8. Turn off the heat and, before adding the cream cheese, wait ten
seconds.
9. Mix and add the cooking water until you obtain the desired creaminess.
10. Serve the spaghetti adding the prawns and the juice obtained from the marinade
and sprinkle with a pinch of previously grated lime zest.
11. Serve immediately.
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