Spaghettonicacio e pepe and a prawn, mint and lemon tartare

N. 805

20 min
13 min
4 people


Senatore Cappelli Italian Wheat Spaghettoni no. 805 400g
Medium-aged Pecorino Romano cheese 170g
Black peppercorns 4g
Fresh red prawn tails (previously flash frozen) 16
Organic lemon 1
Fresh mint to taste
Extra virgin olive oil to taste
Salt to taste


  1. Peel, devein and rinse the prawns under running water, then dry and dice them to a tartare consistency. Transfer into a bowl and season with a drizzle of oil, the salt, 5-6 chopped mint leaves, half the lemon zest and all the lemon juice. Mix well, cover and transfer into the fridge.
  2. Grate the Pecorino and set it aside in a bowl.
  3. Finely grind the pepper in a mortar and toast in a pan for 1-2 minutes, then add 2 ladlefuls of cooking water.
  4. Leave to reduce. Meanwhile, cook the Spaghettoni no. 805 in lightly salted boiling water.
  5. Add a ladleful of cooking water to the bowl with the Pecorino and mix to obtain a thick, dense paste.
  6. Cook pasta until al dente, then drain and tip directly into the pan with the pepper. Add a couple of ladlefuls of water and continue cooking, so that the pasta absorbs the sauce.
  7. Once a starchy cream has formed, turn off the heat.
  8. Mix the Pecorino in with the pasta and add another ladleful of water if required, until the cheese melts fully to create a creamy sauce.
  9. Plate up immediately and finish off with the prawn tartare, grated lemon zest and a few mint leaves.

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