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Cacio e Pepe con Capesante
Recipes
Cacio e Pepe con Capesante
6 servings
35 minutes total
Ingredients
  • 1 ½ lb jumbo sea scallops
  • 8 oz spaghetti pasta
  • 4 oz pecorino Romano cheese (+ more, optional for serving)
  • 3 tablespoons unsalted butter, divided
  • 4 tablespoons olive oil, divided
  • 1 tablespoon fresh cracked black pepper
  • ⅓ cup heavy whipping cream
  • 1 bag baby spinach (4–5 oz)
  • ¼ cup all-purpose flour
  • ½ teaspoon kosher salt
  • 1 lemon, for wedges (optional)
Steps
  1. Thaw scallops, if needed. Bring water to a boil for pasta. Cook pasta following package instructions, then drain, reserving 1 cup pasta cooking water. Grate cheese (1 cup).
  2. Preheat large sauté pan on medium 1–2 minutes. Place 2 tablespoons butter, 2 tablespoons oil, and pepper in pan; cook and stir 1 minute. Add reserved pasta water and bring to a boil.
  3. Stir in pasta, cream, and cheese. Cook and stir 2–3 minutes until cheese is melted and sauce has thickened and coated pasta. Stir in spinach, remove pan from heat, and cover.
  4. Cut lemon into wedges, if using. Combine flour and salt in shallow dish; dredge scallops in mixture until coated, shaking off excess flour (wash hands).
  5. Place remaining 2 tablespoons oil and 1 tablespoon butter in large, nonstick sauté pan on medium-high 2–3 minutes. Place scallops in pan and cook 1–2 minutes per side until golden, opaque, and firm. Top pasta with scallops; serve with lemon wedges and additional cheese, if using.

Amount per ⅙ recipe serving: Calories 560, Total Fat 28g, Sat Fat 12g, Trans Fat 0g, Chol 110mg, Sodium 880mg, Total Carb 34g, Fiber 3g, Total Sugar 1g, (Incl. 0g Added Sugars), Protein 38g, Vitamin D 0%, Calc 25%, Iron 35%, Potassium 2%