cacio e pepe with Sicilia prawns tartare
Recipe courtesy of The Club at Ibis's Amici Chef, Francesco Latarullo
Ingredients
Instructions
- In a tall container, mix parmigiano reggiano and pecorino with crushed black pepper and a spoon of hot water from the pasta pot.
- With a blender, mix the two kinds of cheese until a creamy sauce is obtained.
- In a sautéed pan, melt butter and black pepper and add one spoon of hot water until it emulsifies with butter.
- In a pot, boil the water and cook the bucatini pasta.
- For the prawns tartare, get two whole red Sicilian prawns and chop them. Add lemon zest, extra virgin olive oil and Maldon salt.
- Once the pasta is cooked, place it into the pan and add the two kinds of cheese cream.
- Sautee the bucatini and place it into the serving plate with the prawns tartare, lemon zest and a pinch of black pepper on top.