Spaghetti cacio, pepe e sea urchins

The recipe for Spaghetti cacio, pepe e sea urchins is a very tasty variant of the classic Spaghetti cacio e pepe. The unique feature is the addition of sea urchins, which provide a note of marine flavor.

Ingredients

• 320 g of spaghetti
• 150 g of sea urchin pulp
• 100 g of grated Pecorino Romano
• 1 teaspoon of black peppercorns
• Salt to taste
• Extra virgin olive oil to taste

Preparation

1. Bring a pot with plenty of salted water to a boil and cook the spaghetti al dente following the instructions on the package.
2. Meanwhile, in a large pan, toast the peppercorns over medium heat for 1-2 minutes until they start to release their aroma.
3. Slightly crush the toasted peppercorns with a mortar or the bottom of a glass, then add some of the pasta cooking water to the pan to create a sort of pepper infusion.
4. Drain the spaghetti, reserving some of the cooking water, and pour them into the pan with the pepper infusion. Mix well so that the spaghetti absorbs the flavor.
5. Remove the pan from the heat and add the Pecorino Romano, stirring quickly and adding cooking water little by little to form a smooth cream. Adjust for salt if necessary, but remember that Pecorino is already savory.
6. Finally, gently add the sea urchin pulp to the spaghetti, mixing carefully to avoid breaking it.
7. Serve immediately, garnishing with a drizzle of raw extra virgin olive oil and, if you wish, with an additional sprinkle of pecorino and freshly ground pepper.

Curiosity

The sea urchin is a prized ingredient in maritime cuisine and is highly appreciated for its intense and decisive flavor. In this recipe, the strong, earthy flavors of cacio e pepe are balanced with the sweetness of the sea provided by the urchins, creating a dish that bridges land and sea.