Cacio e Pepe con Capesante | Publix Super Markets
Cacio e Pepe con Capesante
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Ingredients
- 1 1/2 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
- 1/3 cup heavy whipping cream
- 1 bag baby spinach (4–5 oz)
- 1/4 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 1 lemon, for wedges (optional)
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