Cacio, Pepe y Carabineros

Serves 1
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Directions

  1. 1Remove the shell from the prawns, cut them into cubes and season with oil, salt, pepper and lemon zest.
  2. 2Remove the eyes from the heads, crush them with oil, water, salt and tomato concentrate, then strain everything to obtain the carabinero essence.
  3. 3Reduce to concentrate the flavours.
  4. 4Dry the remains of what you have crushed in the microwave with intervals of 30 seconds.
  5. 5Grind it to obtain a carabinero powder.
  6. 6Grate the cheese and mix with a little pasta cooking water to obtain a cream.
  7. 7Toast the freshly ground pepper in a pan, then add a little cooking water.
  8. 8Add the pasta and cook for the last two minutes, stirring to release all the essential oils.
  9. 9Turn off the heat and add the cheese cream.
  10. 10Stir continuously to butter the pasta.
  11. 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.