I am addicted to Italian, but am trying to balance out the cheesy pasta mess with scallops and veggies. I served this with zuchinni in the pasta, and a side of greens.
Cacio e Pepe
2 T Fresh Ground Black Pepper
3 T extra-virgin olive oil
3 T unsalted butter
1/2 lb Angel Hair Pasta
2 T Parmigiano-Reggiano
2 T cup grated Pecorino Romano
1 T Gruyere Cheese (Garnish)
1 T Italian Parsley, Chopped (Garnish)
Bring water to a boil in a medium pot and add some salt to season the pasta. And cook until al dente.
In another pan over medium heat, add the pepper. Toast for about 30 seconds until fragrant. Add the oil and butter and stir until melted. Remove from heat.
Add 2 T of the reserved pasta water to the oil and butter mixture, then add the pasta and stir and toss over medium heat until the pasta is well coated. Stir in the cheeses (if it’s too thick add a little more water) and serve , with additional grated Parmigiano on the side.
Fresh ground Pepper
8 scallops (If you cannot get fresh thaw scallops overnight in water with some added lemon juice)
1 T Butter
1 T Extra Virgin Olive Oil
1 t chopped garlic
Pat scallops dry, season with salt and pepper. Heat a large skillet to Medium High. Add oil to pan and heat. Place scallops in pan and cook 1-2 minutes on each side. A good trick to tell when a scallop is cooked is to pinch your index finger and thumb together.If you feel that fleshy bit between your knuckles of the same fingers… that is what they should feel like. Do not overcook! America’s Test Kitchen gives excellent advice on this. When scallops are nearly done add garlic and butter and serve with the pasta.