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Spaghetti cacio, pepe e gamberi

17/11/2023

Spaghetti cacio e pepe is a classic of the Roman cuisine, and with the addition of shrimp, it becomes a dish that combines tradition with more delicate sea flavors. Here is the recipe with an Italian touch:

Ingredients

  • 320 g of spaghetti
  • 200 g of cleaned shrimp
  • 100 g of grated Pecorino Romano cheese
  • Black pepper to taste (as needed)
  • Salt to taste
  • Extra virgin olive oil
  • 1 clove of garlic (optional)

Preparation

  1. Bring a pot of salted water to a boil to cook the spaghetti.
  2. Meanwhile, in a skillet large enough to later hold the spaghetti too, heat a bit of extra virgin olive oil with a garlic clove to flavor the oil (if you decide to use it, remember to remove it before adding the shrimp).
  3. Add the cleaned shrimp to the skillet and sauté quickly until they turn pink and are just cooked. It’s important not to overcook them to avoid them becoming tough.
  4. Toast the pepper in a separate pan for a few minutes until its aroma is enhanced and then combine it with the shrimp.
  5. Cook the spaghetti until al dente (follow the instructions on the package for cooking times, but usually it’s about 8-10 minutes).
  6. Before draining the pasta, reserve a cup of the cooking water; it will be used to bind the pasta with the cheese.
  7. Drain the spaghetti and transfer them into the skillet with the shrimp.
  8. Add the grated Pecorino cheese and some of the pasta cooking water to create a creamy sauce that will wrap around the spaghetti. Mix well to combine the ingredients. If the cream is too thick, add more cooking water until the desired consistency is reached.
  9. Serve immediately, with an extra sprinkle of Pecorino cheese and freshly ground pepper.

Curiosity

The “pepe” (pepper) component of this historic dish symbolizes the ancient trade routes, when black pepper was an extremely precious and contested spice, accessible only to the wealthy or the great traders of Rome.

The dish can also be finished with a grated zest of lemon to add freshness and counterbalance the saltiness of the cacio and the sweetness of the shrimp.