Cacio e Pepe with Scallops
Simple Italian cheesy pasta dish that can be served as is or as a base for other ingredients.
Ingredients
- 1 1lb box pasta, spaghetti Regular spaghetti. Don’t use thin or angel hair pasta
- 2 tablespoons unsalted butter divided. (Use 2Tbsp per serving. Each serving is finished individually)
- 1 teaspoon freshly cracked black pepper per serving – more or less to taste
- ½ cup freshly grated Parmesan or Pecorino Romano cheese per serving finely grated works best vs shaved. Do not use the finely powdered kind (Kraft, etc).
Extra Flavors
- 2 1 lb bags Trader Joes frozen Saucy Scallops and Mushrooms optional
Instructions
Simple Cacio e Pepe
- Bring water to a boil in a large stockpot and season with a generous pinch of salt.
- Boil 1 pound of spaghetti in water until 2-3 minutes before the recommended time to ensure it is al dente (you will finish cooking the pasta in the pan when finishing each serving).
- Carefully pour about 2 cups of the pasta water into a measuring cup and set aside.
Finish the pasta in individual servings:
- In a sauté pan, add freshly cracked pepper, 2 tablespoons of butter, and a half cup of pasta water to a boil over med-high heat and let the pepper bloom for a moment.
- Add one serving of pasta and stir with tongs until most of the liquid is absorbed.
- Remove from heat and add Parmesan cheese and stir with tongs until melted smooth and creamy.
- Add to pasta bowl and finish with a little cracked pepper and a sprinkle of parmesan.
Adding Scallops and Mushroom Medley:
- Cook according to package in a covered saucepan. Spoon over pasta when plated.
Notes
Work fast when tossing the noodles with the parmesan cheese to blend and make it creamy. Serve each individual serving immediately.
Nutrition
Serving: 1cupCalories: 142kcalCarbohydrates: 4gProtein: 7gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 37mgSodium: 302mgPotassium: 32mgSugar: 1gCalcium: 114mgIron: 1mg
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