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  • Pasta

Spaghetti with Cacio, Pepe, and Red Shrimp



  • 4 red shrimp, cleaned and separated into flesh and heads/shells
  • 3 tbsps (50 ml) of water
  • 1 tablespoon of olive oil
  • 2 cups (200g) of Pecorino Romano, grated
  • 2 tablespoons of warm water
  • Whole black pepper, to taste
  • Spaghetti, to taste
  • Salt, to taste
  • Lime, for garnishing and dressing
  • Extra virgin olive oil, for dressing


  1. Prepare the shrimp sauce: Blend the heads and shells of 4 shrimp with 3 tbsps (50 ml) of water and a tablespoon of olive oil. Strain the mixture to obtain a smooth sauce. Set aside.
  2. Prepare the Pecorino cream: In a bowl, mix 2 cups (200g) of grated Pecorino Romano with 2 tablespoons of warm water until you get a smooth cream. Set aside.
  3. Toast the pepper: In a pan, toast the whole pepper grains until they become aromatic. Coarsely crush them in a mortar.
  4. Cook the spaghetti: In a pan, heat the toasted pepper and add pasta cooking water to deglaze. Add the spaghetti and cook directly in the pan, adding cooking water as it is absorbed, until al dente.
  5. Cream the spaghetti: Once al dente, add two tablespoons of Pecorino cream and three generous tablespoons of shrimp sauce to the pan with the spaghetti. Stir well to blend the ingredients, adjusting salt and pepper to taste.
  6. Prepare the shrimp tartare: Roughly chop the cleaned shrimp flesh and season with salt, lime, and a drizzle of olive oil.
  7. Plate: Serve the spaghetti on a plate, lay the shrimp tartare on top, and finish with grated lime zest.


  • Make sure to remove the eyes from the shrimp heads before blending.
  • Adjust the quantities of salt, pepper, and lime to your personal taste.
  • The shrimp sauce and Pecorino cream can be prepared in advance to facilitate the cooking process.
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