Cacio E Pepe with Crispy Calamari
This easy-to-prepare ancient Roman favorite has become a hot trend in recent years. Add our Calamari Rings and Tents and use it as an LTO to generate some buzz and bring in more of today’s foodies.
|1||Pack||Lightly Breaded Ring and Tentacle Calamari (Item# 041250)|
|8||Ounces||Bucatini Pasta, Cooked|
|As desired||Sea Salt, Pasta Water|
|1/4||Cup||Pecorino Romano, Grated|
|1/4||Teaspoon||Black Pepper, Freshly Cracked|
|1||Each||Lemon, Fresh, Half, Grilled|
|1/8||Cup||Pecorino Romano, Grated|
|1||Pinch||Italian Parsley, Rough Chopped|
- Cook the pasta in boiling water with salt till al dente.
- Cook the calamari according to package instructions to 165°F internal temperature.
- Drain the pasta and put it back into the pot. Add the butter, ¼ cup of Pecorino and black pepper.
- Arrange on a plate and garnish with lemon, parsley and sprinkle with Pecorino.