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.
Menu Part
Ingredients
| 1 | Pack | Lightly Breaded Ring and Tentacle Calamari (Item# 041250) |
| 8 | Ounces | Bucatini Pasta, Cooked |
| As desired | Sea Salt, Pasta Water | |
| 2 | Tablespoons | Butter, Salted |
| 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 |
Directions
- 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.
