Mezze Paccheri, Black Pepper and Langoustine

This simple and refined pasta dish from the River Cafe 30 cookbook uses Pecorino and black pepper with langoustines for a touch of luxury.

From the book

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River Cafe 30
Comforting Italian cooking at its finest
Timeless recipes from the celebrated London restaurant
Classic desserts and delicious cakes


In a world of rules, including the seminal one that you must never put cheese on a fish pasta, this eccentric recipe combining Pecorino and langoustines commits the cardinal sin. It is incredibly delicous and proves that rules are made to be broken.

Serves 6


600g mezze paccheri
60g unsalted butter
150g pecorino, freshly grated, plus extra for grating on top
360g medium langoustines (4-5 langoustines per person), cooked and peeled
about 20g coarsely ground black pepper


Cook the mezze paccheri pasta in plenty of boiling salted water until al dente. When draining the pasta, reserve some of the cooking water for the sauce. 

Melt the butter with the pecorino in a separate large pan over a low heat, using some of the reserved pasta to create a sauce.

Cut the langoustines into pieces and add to the pecorino sauce with black pepper to taste. Add the hot cooked pasta and mix until you have a glossy sauce coating the pasta, adding more reserved pasta water if needed.

Serve with extra pecorino grated on top.

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