| By: Lydia Lam |
Cheese is one of my favorite dairy products that I have always enjoyed. Cacio e Pepe is a classic ancient Roman Italian dish that exhibits a specialty in the use of cheese. This recipe incorporates an addition of shrimp into the traditional recipe of cacio e pepe.
Ingredients
Yield: 2 servings
Salt
3 oz. dried spaghetti
a dash of olive oil
2 quarts of water
3 Tbsp. unsalted butter
1 tsp. grated black pepper
1 cup finely grated Parmesan
20 Large shrimp
Cooking Instructions
Boil 2 quarts of water in a pot with 1 tsp of salt and a dash of olive oil. Add spaghetti to the pot and stir occasionally. Remove it from the heat about 2 minutes before tender (al dente).
Meanwhile, in a non-sticky pan, on medium heat, melt a tbsp. of butter, then add the peeled and deveined shrimp. Season the shrimp with salt and black pepper to your personal preference. Flip the shrimp when the bottom sides turn pink. Season the other side of the shrimp. Take out the shrimp after both sides turn pink. The total cooking time of the shrimp is about 2 to 3 minutes.
In the same pan, on medium heat, add 1 tbsp. of butter and ½ tsp. of black pepper, then mix well. Be cautious not to overcook the black pepper. Then add approx. ¼ cup of the pasta cooking water and bring it to a simmer. Turn off the heat, add spaghetti and ¾ cup of cheese, then mix well. After the cheese has melted, add the cooked shrimp and mix well. Place the dish on a plate and sprinkle the rest of the cheese on top for decoration. Ready to serve.
Notes
Spaghetti can be replaced with tonnarelli, which would actually be more authentic. Pecorino Romano cheese can be used instead for a more traditional recipe. Cacio e Pepe is recommended to be served immediately.
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