Cacio e Pepe with Shrimp Tartare

Method

1. Bring a pot of water to a boil and add fresh pasta. Do not add salt because the pecorino is already salty.
2. While the pasta cooks, prepare the shrimp tartare: dice the raw red shrimp from Mazara del Vallo into small cubes.
3. Season the shrimp with a drizzle of extra virgin olive oil, a pinch of salt, a pinch of black pepper, and grated lemon zest. Mix and let marinate briefly.
4. Prepare the cacio e pepe sauce: in a bowl, grate about 60 grams of Pecorino Romano per serving. Add a small amount of hot pasta water and stir to form a creamy paste.
5. Add a few leaves of Roman mint and more black pepper. Continue stirring until the mixture is smooth and clump-free, adjusting with more pasta water if needed.
6. Drain the pasta (al dente) and transfer it to the bowl with the sauce. Toss quickly to coat evenly (the sauce may seem dry but will loosen as the hot pasta melts the cheese).
7. Plate the cacio e pepe pasta, then top with the marinated shrimp tartare.
8. Garnish with extra mint leaves and a final grating of lemon zest. Serve immediately.