Spaghettoni with cheese, pepper and prawns they are an innovative and gourmet recipe. Innovation begins right from the choice of pasta. A double format goes very well with the thick and full-bodied cream that we will make you realize. Mediterranean prawns are famous for their flavour. As soon as they are seared they will give to the first person a delicate note, in contrast to the more pungent one of pecorino accompanied by pepper. The perfect addition to this classic Roman recipe. We recommend using a fresh pasta like that of Gragnano, for an excellent result.
Spaghettoni with cheese, pepper and prawns
Ingredients
- spaghetti 500 g
- red prawns 16
- pecorino romano 150 g
- black pepper 4 g
- lemon zest 1
- pecorino romano 40 g
Preparation
The first thing to do to prepare spaghettoni with cheese, pepper and prawns is to put the salted water for the pasta on the heat. In fact, the sauce is very quick to prepare. Add the spaghetti and move on to the other ingredients. Clean the prawns eliminating the carapace, tail, head and intestine. Keep them aside and move on to the cheese cream. In a bowl, combine the grated pecorino and pepper. Also pour two ladles of cooking water and mix well. You have to get a creamy consistency. Let’s put it in the pan. Pour another two ladles of cooking water.
Drain the spaghetti very al dente and transfer them to the pan let them risotto for 2 minutes. Grate the lemon zest directly onto the pasta, add the cream cheese and mix immediately all the ingredients. Turn off the heat and add the prawns, which will burn slightly thanks to the heat of the pasta. Complete with a final sprinkling of pecorino romano and turn again. Serve, distributing the prawns well on each plate. Add raw a grated lemon, a grated pecorino and a grated pepper. Your spaghettoni with cheese, pepper and prawns they are ready.
