Cacio e pepe with red prawns, mango and raspberries

80 min
4 People
80 min
INGREDIENTS for 4 people

11.5 oz Barilla Spaghetti

1 cup Pecorino Romano freshly grated

about 6.7 oz lukewarm water

black pepper, freshly crushed with a pestle or a mill, to taste


12 red prawns from Mazara del Vallo

1 fresh mango, not too ripe

raspberries, freeze-dried

3 cups cold water

1.8 oz mixture of celery onion and carrot, finely chopped

4 tsp extra virgin olive oil

1 tsp tomato paste

1.7 fl oz white wine

1 tbsp Cognac

1 bay leaf

fresh marjoram to taste

about 5.2 oz rice boiled then blended with the bisque

xanthan gum to taste (to adjust the bisque’s texture)

grated lime zest to taste

salt to taste


Bring to boil lightly salted water.

Shell the prawns, devein, and set aside the heads.

Prepare the bisque by adding oil in the saucepan and sweat the mix of celery onion and carrot.

Add the prawn heads, crush and roast on high heat.

Flambé with cognac.

Baste with white wine and allow to evaporate.

Add the tomato paste and cover with cold water.

Cook for about 15-20 minutes, skimming the surface.

In the meanwhile, boil 5 oz of the rice, which will be filtered and added to the bisque.

Filter with fine strainer.

Add the rice, bring to boil for a couple of minutes, blend until obtaining a cream as thick as mayonnaise.

If needed to reach the right texture, add a pinch of xanthan gum Adjust the salt.

Fill a piping bag and let cool.

Cut the prawns by the length.

Place 3 prawns (with the red side up) per serving on a lightly oiled film, and cover with another layer of film.

Beat the prawns gently with a pestle, and place in a 5.5 inch diameter mould.

Keep refrigerated.

Blend the Pecorino cheese with water until obtaining a homogeneous cream, add the pepper.

Boil the Spaghetti for 10 minutes, then drain and save the cooking water.

In a bowl, add the pasta to the cream of Pecorino, stir quickly with the tongs and add the cooking water, if needed.


Finishing and presentation

Place the prawns in the middle of each round plate of at least 12 inch in diameter.

Using the tongs, place the spaghetti on the top lengthwise.

With the bisque create dotted decorations on the plate.

Top the Spaghetti with some lemon zest, pepper, raspberries alternated with mango.

Decorate with chervil and serve immediately.


Fish Sauces Dry Eggs free Long
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