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Cacio e Pepper (Cheese & Pepper) Pasta with Sea Scallops

Cacio e Pepper (Cheese & Pepper) Pasta with Sea Scallops
Total Time:
35 minutes
Active Time:
35 minutes


12 ounces spaghetti pasta
2 tablespoons unsalted butter
4 tablespoons olive oil, divided
1 tablespoon cracked black pepper
1/4 cup heavy whipping cream
1 cup grated Pecorino Romano cheese (4 oz)
3 tablespoons flour
1/2 teaspoon kosher salt
1 1/4 pounds sea scallops (about 8-12)
6 ounces baby spinach
2 lemons, cut into 8 wedges (optional)


  1. Bring water to boil for pasta. Cook pasta following package instructions. Drain, reserving 1 1/2 cups of pasta water. Set aside.
  2. Preheat large sauté pan on medium 1-2 minutes. Place butter, 2 tablespoons oil and pepper in pan; cook and stir for 1 minute. Add 3/4 cup reserved pasta water and bring to a boil.
  3. Stir in pasta, cream and grated cheese. Cook and stir 1–2 minutes or until cheese is melted and pasta is coated. Remove from heat; cover.
  4. Preheat large nonstick sauté pan on medium-high 2–3 minutes. Combine flour and salt in a zip top bag; add scallops, toss to coat. Place remaining 2 tablespoons oil in pan and add scallops; cook 2 minutes per side or until opaque and firm. Transfer to a plate. Add spinach to pan; cook and stir 1–2 minutes or until just wilted.
  5. Divide pasta mixture among 6 pasta bowls. Arrange spinach and scallops around pasta. Serve immediately with lemon wedges and, if desired, additional cheese.

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Nutritional Information

CALORIES (per 1/6 recipe) 630kcal; FAT 25g; SAT FAT 10g; TRANS FAT 0g; CHOL 115mg; SODIUM 810mg; CARB 53g; FIBER 4g; SUGARS 1g; PROTEIN 48g; VIT A 45%; VIT C 15%; CALC 35%; IRON 35%

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