Spaghetti Cacio, Pepe and Shrimp

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

Ingredients

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

Preparation

1. Bring a pot of salted water to a boil to cook the spaghetti.
2. Meanwhile, in a pan large enough to later hold the spaghetti as well, heat a drizzle 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 pan and sauté quickly until they turn pink and are just cooked. It is important not to overcook them to prevent them from becoming tough.
4. Toast the pepper in a separate pan for a few minutes to release its aroma, then add it to the shrimp.
5. Cook the spaghetti until al dente (follow the package instructions for cooking times, but keep in mind it is usually 8-10 minutes).
6. Before draining the pasta, reserve a cup of the cooking water; it will be needed to bind the pasta with the cheese.
7. Drain the spaghetti and transfer them to the pan with the shrimp.
8. Add the grated Pecorino and some of the pasta cooking water to create a cream that coats the spaghetti. Stir 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 and freshly ground pepper.

Trivia

The “pepper” component of this historic dish symbolizes the trade routes of the past, when black pepper was an extremely precious and contested spice, accessible only to the wealthiest or the great merchants of Rome.

You can also finish the dish with a grating of lemon zest to add freshness and contrast the savoriness of the cacio and the sweetness of the shrimp.