Here is a recipe for Cacio e Pepe
Ingredients:
- 250g pasta (such as spaghetti or tonnarelli)
- 200g Mazara red prawns, peeled and deveined
- 1/2 cup grated Pecorino Romano cheese
- 1/4 cup grated Parmesan cheese
- 2 teaspoons freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- Salt, to taste
- Fresh parsley, chopped (for garnish)
- Lemon wedges (optional)
Instructions:
1. Cook the pasta in a large pot of salted boiling water until al dente according to the package instructions. Reserve about 1 cup of pasta water, then drain the pasta and set aside.
2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the raw prawns and cook until they turn pink and opaque, about 2-3 minutes per side. Season with a pinch of salt.
3. In a separate large skillet, toast the black pepper over medium heat until fragrant, about 1-2 minutes.
4. Add 1/2 cup of the reserved pasta water to the skillet with the toasted pepper and bring to a simmer.
5. Gradually whisk in the grated Pecorino Romano and Parmesan cheeses, stirring constantly until the cheeses have melted and the sauce is smooth.
6. Add the cooked pasta to the skillet with the cheese sauce and toss to coat the pasta evenly. If the sauce seems too thick, add more pasta water gradually until you reach your desired consistency.
7. Add the cooked prawns to the skillet with the pasta and toss gently to combine.
8. Remove from heat and garnish with chopped parsley.
9. Serve hot with lemon wedges on the side for squeezing over the pasta, if desired.
Enjoy your Cacio e Pepe !
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