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INGREDIENTS
- 90 g dry spaghetti
- 40 g finely grated aged pecorino
- 3 shrimp with heads (size: 16-21)
- 30 g cold butter
- 3 tablespoons olive oil
- 1 tablespoon chopped chives
- ½ teaspoon freshly ground pepper
- Salt
PREPARATION
- 1Boil 3 liters of water in a pot and salt it with 3 tablespoons of salt, then cook the pasta in it. Once cooked, drain it, then pour 80 ml of water over it and set aside.
- 2Peel the shrimp, remove their heads and set them aside, then cut each shrimp into five pieces.
- 3Heat the oil in a pan over medium heat, press the shrimp heads into it, then place them in the pan. Let them rest for one minute. Add the sliced shrimp and cook for 1 minute, stirring frequently. Add a pinch of salt and most of the pepper, then add 40 ml of pasta water. Finally, mix well. Remove the shrimp heads from the pan and discard them.
- 4Add the cooked pasta, the remaining pasta water, the cold butter, and the diced pecorino, then stir until the butter melts. Add the remaining pepper and the chives, and mix thoroughly. Serve immediately.
