Chef Giuseppe Mulargia, at the helm of Le Spighe Restaurant within the FH55 Grand Hotel Palatino in Rome, unveils his signature dish: Fettuccine Cacio e Pepe Rosa with Mazara Red Prawn and Lemon Essence. This culinary composition represents a sophisticated fusion of classic Italian technique and contemporary gastronomic innovation.

The dish serves as an homage to refined culinary artistry, masterfully juxtaposing the delicate sweetness of Mazara red prawn—a highly prized crustacean celebrated for its succulent texture and nuanced marine flavor, emblematic of Sicilian maritime heritage—with the rich, enveloping creaminess of cacio e pepe. This preparation harmonizes the pungent intensity of Pecorino Romano with the aromatic warmth of freshly ground black pepper, achieving a balanced and intricate flavor profile. A final flourish of lemon essence imparts vibrant citrus notes, introducing a refreshing acidity that elevates the dish’s complexity and enhances the inherent flavors of each component.

Chef Mulargia’s meticulous approach to transforming fundamental ingredients into elevated culinary experiences is evident throughout this creation. His unwavering dedication to sourcing premium ingredients and his commitment to authentic flavor development are seamlessly integrated into this recipe. Each element is carefully considered and executed with precision, culminating in a gastronomic narrative designed to evoke a profound sensory experience. This dish is crafted for discerning palates seeking a culinary journey that transcends conventional dining, transforming a meal into a lasting memory characterized by emotional depth and culinary passion.

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Ingredients for 2 Persons

For the Fresh Pasta

For the Composition

Procedure

For the Mazara Red Prawn

• Clean the prawns by removing the heads, carapaces, and intestinal tracts.
• Dice the prawn flesh into coarse cubes and marinate with extra virgin olive oil (EVOO), sea salt, and a light grating of lemon zest.
• Allow to rest in refrigeration.

For the Fresh Pasta

1. In a planetary mixer fitted with a dough hook, combine the flours and gradually add the egg yolks.
2. Allow the dough to rest in refrigeration for one hour.
3. Using a pasta sheeter, roll out the dough to a thickness of 1-2 mm.
4. Fold the dough and cut into strips 3-4 mm wide to form fettuccine.

Cooking and Assembly

1. Cook the fettuccelle in lightly salted boiling water until al dente.
2. Drain the pasta and transfer to a sauté pan.
3. Add Pecorino Romano cheese and a small amount of pasta water, stirring continuously until a smooth and homogeneous cream is achieved.
4. Plate the pasta, garnishing with the marinated Mazara red prawn, pink peppercorns, and a fresh grating of lemon zest.

Chef’s Technical Advisory

For those who prefer not to consume raw crustaceans, the Mazara red prawns can be briefly sautéed during the final stages of preparation to maintain their inherent tenderness and flavor profile. During the mantecatura process, it is imperative to ensure the temperature does not exceed 60°C (140°F) to prevent the Pecorino Romano cheese from curdling.

This dish embodies refinement, elegance, and profound culinary significance. The inherent sweetness of the Mazara red prawns, the assertive character of the Pecorino Romano, and the refreshing acidity of the lemon coalesce to create a harmonious symphony of flavors, showcasing the chef’s mastery of ingredient pairing. For those who wish to experience this culinary composition, the dish is featured on the seasonal menu at Le Spighe Restaurant.

Le Spighe Restaurant

Every day – Lunch: 12.30 p.m. – 2.00 p.m. Dinner: 7.30 p.m. – 10.30 p.m.

Grand Hotel Palatino

Via Cavour 213/M – 00184 Roma

+39 06 4814927