Spaghetti Cacio, Pepe and Sea Urchins

The recipe for Spaghetti Cacio, Pepe and Sea Urchins is a very tasty variant of the more classic Spaghetti Cacio e Pepe. The peculiarity lies in the addition of sea urchins, which impart 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 of abundant salted water to a boil and cook the spaghetti al dente following the instructions on the package.
2. Meanwhile, in a large skillet toast the peppercorns over medium heat for 1-2 minutes until they begin to release their aroma.
3. Lightly crush the toasted peppercorns with a mortar or the bottom of a glass, then add a bit of the pasta cooking water to the skillet to create a kind of pepper infusion.
4. Drain the spaghetti, reserving some of the cooking water, and add them to the skillet with the pepper infusion. Mix the spaghetti well so they absorb the flavor.
5. Remove the skillet from the heat and add the Pecorino Romano, stirring quickly and adding cooking water a little at a time to form a smooth cream without lumps. Adjust the salt if necessary, but remember that the Pecorino is already savory.
6. Finally, gently add the sea urchin pulp to the spaghetti, mixing carefully so as not to break it.
7. Serve immediately, garnishing with a drizzle of extra virgin olive oil raw and, if desired, with an additional sprinkle of pecorino and freshly ground pepper.

Trivia

The sea urchin is a prized ingredient in maritime cuisine and is highly appreciated for its intense and bold 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 is a bridge between land and sea.