Fusilli Cacio e Pepe con Tartare di Gambero Rosso

Fusilli Cacio e Pepe con Tartare di Gambero Rosso is a modern Italian dish that marries two distinct culinary traditions: the classic Roman pasta cacio e pepe and the raw seafood preparation known as tartare. The dish features fusilli pasta tossed in a sauce of pecorino romano and black pepper, then topped with a tartare of gambero rosso, the deep‑red Mediterranean prawn prized for its sweetness and delicate texture. The combination highlights the creamy, peppery richness of cacio e pepe against the clean, briny notes of the raw crustacean.

A great version of this dish depends on the quality of the gambero rosso—ideally very fresh and sliced or diced just before serving—and on mastering the cacio e pepe technique to achieve a smooth, emulsified sauce that clings to each spiral of fusilli without clumping. The pasta should be cooked al dente to provide a firm counterpoint to the tender shrimp. At the venue **Fusillo Santegliano** in Sant’Egidio del Monte Albino, Italy, the dish is served as an homage to the restaurant’s name and has been highlighted by creator *Jana Food Porn* as a signature offering. Regional variations may substitute other pasta shapes such as spaghetti or tonnarelli, or swap the shrimp for a similar raw seafood like scallops or langoustine, but the essential contrast of hot, peppery pasta with cool, unadorned shellfish remains the hallmark.