Cacio e Pepe Spaghettoni with Prawn Tartare

Product combined with the recipe

Spaghettoni Scatola 20 cf

Ingredients for 4 people

  • 320gr Leonessa Spaghettoni
  • 300gr Red prawns
  • 125gr Butter
  • 110gr Pecorino Romano
  • 60gr Grana Cheese
  • Peppercorns (as required).


Clean the shrimps and make sure the intestine sac on their back is removed. Dice them finely and set them aside. Boil some slightly salty water in a large pot; pour the spaghettoni and allow to cook. In the meantime, let the butter melt with crushed pepper in a large pan and add a ladle of pasta cooking water. Drain the spaghettoni – which need to be al dente – and stir them in melted butter and pepper for a couple minutes. Turn off the stove and add pecorino, grana cheese and stir until creamy. Serve the dish by laying the prawn tartare on top of the spaghettoni. 

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