Cacio e pepe with citrus shrimp tartare
Vincenzo's Plate · ♥ 1.2K likes · 28K views · 10 min video
Read about shrimp in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 whole lime
- ½ whole orange
- 200 g spaghettoni quadrati
- 90 g grated pecorino romano
- 100 g fresh raw shrimps or prawns
- 20–30 grains black pepper
- salt
Boil the pasta in water with a pinch of salt, taking it out a few minutes before the packet time to finish cooking in the pan; Max cooks a 12-minute pasta about 7 to 8 minutes.
Pulling the pasta early
Heat the whole peppercorns in a very hot pan until fragrant.
- pasta water
Crush the peppercorns coarsely in a plastic bag with a burger press (or a mortar), then return them to the pan with pasta water.
- extra virgin olive oil
For the tartare, mix the raw shrimp slowly with extra virgin olive oil and the lime and orange; no salt.
Raw shrimp tartare with citrus
Put the pasta in the pan on high heat with the pepper and pasta water and toss until the starch starts to make a cream.
Switch off the heat, keep a little water in the pan, count to ten so the pan is not too hot, then add the pecorino and toss until creamy, adding more pasta water.
The ten-second rule for the pecorino