Spaghetti Cacio e Pepe with Sea Urchin Ragù

Spaghetti Cacio, Pepe e Ricci di Mare

Category: Pasta Dishes
Serves: 4

This Spaghetti Cacio, Pepe e Ricci di Mare is an elegant and indulgent dish, perfect for seafood lovers. It beautifully combines the traditional Roman pasta flavors of cacio e pepe with the delicate richness of sea urchin roe (ricci di mare). The blend of creamy Pecorino cheeses, aromatic spices, and the umami-packed sea urchin creates an unforgettable flavor experience. Follow these detailed steps to recreate this sophisticated dish at home.

Ingredients

Instructions

1. Prepare the Pecorino Fondue
   Start by cutting the Pecorino Romano and Pecorino Toscano into small cubes (approximately 2 cm each). These cubes do not need to be perfectly uniform, but the more consistent the size, the better they will melt when mixed with the milk. Transfer both types of cheese into a bowl and set aside.

2. Create a Cornstarch Slurry
   In a separate small bowl, add the cornstarch (maizena) and whisk it into a smooth paste with a little water. Set aside.

3. Make the Creamy Base
   Pour 300g of milk into a saucepan and bring it to a gentle boil. Once boiling, slowly add the cornstarch mixture, whisking rapidly. Allow the mixture to cook for about one minute, stirring constantly to avoid lumps.

4. Add the Cheese
   Once the milk has thickened slightly, add the cubed Pecorino Romano and Pecorino Toscano. Stir gently until the cheese fully melts and forms a creamy fondue. Remove the saucepan from the heat, cover with plastic wrap, and set aside to keep warm.

5. Prepare the Sea Urchin Ragu
   Using a sea urchin opening tool, carefully crack open the sea urchins. If you don’t have a specialized tool, you can use kitchen scissors; however, do not cut horizontally—simply snip around the opening. As you open each urchin, let any seawater drip into a bowl to prevent a mess. Gently remove the soft, red roe from the shell with a spoon or fork and place it in a separate small bowl. Discard any black parts.

6. Sauté the Garlic
   Lightly crush the garlic clove and place it in the center of a parchment paper square. Fold the paper over the garlic and press gently to release its aroma. Heat some extra virgin olive oil in a small pan, and add the garlic. Allow the garlic to infuse the oil over low heat for a minute or so, making sure the oil doesn’t burn.

7. Add Sea Urchin and Tomato Passata
   Once the garlic is fragrant, add the sea urchin roe into the pan. Stir gently to coat it in the aromatic oil. Add the tomato passata and cook for just 15–20 seconds to warm through—do not let it simmer for too long, as you want to preserve the delicate flavor of the sea urchins. Turn off the heat, cover the pan, and set the ragu aside.

8. Infuse the Peppers
   In a separate pot, bring 300g of water to a simmer. Add the black peppercorns, Sichuan peppercorns, Jamaican pepper, and white peppercorns. Using a meat mallet, gently crush the peppercorns to release their essential oils and enhance the flavor. Let the water infuse for about 5 minutes, then strain the pepper mixture and discard the solids.

9. Cook the Spaghetti
   Meanwhile, bring a large pot of salted water to a boil and cook the spaghetti according to the package instructions, making sure to undercook it by about 2 minutes, as you’ll finish cooking it in the sauce.

10. Combine Pasta and Sauces
    Once the pasta is nearly done, drain it (reserving a bit of pasta water) and immediately transfer the spaghetti into a pan containing the pepper infusion. Add the butter, and toss everything together to coat the pasta. Stir in the prepared cheese fondue and cook for an additional minute, allowing the flavors to marry and the sauce to thicken.

11. Finish the Dish
    Add a dash of extra virgin olive oil, a few grinds of black pepper (Sarawak), and stir gently to combine. Using tongs, create a nest of pasta on each plate.

12. Garnish and Serve
    Top each serving with a spoonful of the sea urchin ragu, and finish with a generous sprinkling of Pecorino Toscano (grated). Garnish with fresh basil leaves and an extra grind of pepper. Drizzle with a little olive oil for a luxurious finish.

Serve your Spaghetti Cacio, Pepe e Ricci di Mare immediately and enjoy this decadent seafood pasta dish with a glass of white wine.

Nutritional Information (Per Serving)

This dish represents the perfect harmony of rich flavors and delicate textures, combining the earthiness of cheese with the luxurious taste of the sea. It’s sure to impress any guest or elevate your next dinner occasion. Enjoy!