Cacio, Pepe y Carabineros
Serves 1
Directions
- 1Remove the shell from the prawns, cut them into cubes and season with oil, salt, pepper and lemon zest.
- 2Remove the eyes from the heads, crush them with oil, water, salt and tomato concentrate, then strain everything to obtain the carabinero essence.
- 3Reduce to concentrate the flavours.
- 4Dry the remains of what you have crushed in the microwave with intervals of 30 seconds.
- 5Grind it to obtain a carabinero powder.
- 6Grate the cheese and mix with a little pasta cooking water to obtain a cream.
- 7Toast the freshly ground pepper in a pan, then add a little cooking water.
- 8Add the pasta and cook for the last two minutes, stirring to release all the essential oils.
- 9Turn off the heat and add the cheese cream.
- 10Stir continuously to butter the pasta.
- 11Plate the pasta with cheese and pepper cream, the carabinero essence and the meat, then sprinkle with carabinero powder.
Ingredients
- Espaguetis
- Queso pecorino
- Pimienta negra reci molida
- Carabineros frescos
- Aceite
- Sal
- Pimienta
- Cáscara de limón
- Agua
- cucharadita Concentrado de tomate
Tips
- Create a cheese cream with grated cheese and cooking water from the pasta.
- Toast the freshly ground pepper in the pan where you are going to butter the pasta.
- Before adding the cheese cream, turn off the heat and let it warm for a few minutes.
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