To celebrate one of Italy’s most renowned foods, Michelin-starred chef Andrea Pasqualucci of Moma Restaurant in Rome offers Spaghettone with Broad Beans, Sea Urchin & Pecorino Cheese – a first course with an authentic yet creative soul.
Spaghettone with Broad Beans, Sea Urchin & Pecorino Cheese
Ingredients for 4 people
Open the sea urchins with scissors and with a teaspoon extract the eggs, paying attention to the spines. Set them aside. Shell the fresh broad beans, blanch them for 20 seconds in boiling salted water and remove the outer skin. Keep aside. Cook the spaghettoni in boiling salted water, drain when al dente and, in a sauce pan, begin to toss with black pepper, pecorino cheese and cooking water like a classic cacio e pepe.
Then add the sea urchins, broad beans and finely chopped bay leaves. Continue to stir-fry until the sauce becomes smooth. Plate the spaghetti, toss and top with a sprinkling of pecorino cheese, a few urchins and bay leaves.