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


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


  1. Cook the pasta in boiling water with salt till al dente.
  2. Cook the calamari according to package instructions to 165°F internal temperature.
  3. Drain the pasta and put it back into the pot. Add the butter, ¼ cup of Pecorino and black pepper.
  4. Arrange on a plate and garnish with lemon, parsley and sprinkle with Pecorino.

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