Cacio e Pepe Pasta with Seared Clearwater Patagonian Scallops
Cacio e pepe is a classic Italian pasta dish that has gained popularity around the world for its simplicity and delightful flavors. The name itself translates to “cheese and pepper,” which are the two primary ingredients that make this dish so unique.
The origins of cacio e pepe can be traced back to the region of Lazio in central Italy, specifically the city of Rome. It is believed to have originated as a humble meal for shepherds who used simple ingredients readily available to them: pasta, pecorino Romano cheese, and black pepper. These ingredients were easy to store and transport during long periods of herding.
The preparation of cacio e pepe requires skill and attention to detail. The pasta, usually spaghetti or tonnarelli, is cooked al dente and then combined with a mixture of grated pecorino Romano cheese and freshly ground black pepper. The heat from the pasta melts the cheese, creating a creamy sauce that coats each strand of pasta. The key is achieving the right balance of cheese, pepper, and pasta water to create a smooth and flavorful sauce, today we are elevating our dish by adding beautifully seared Patagonia scallops from Clearwater Seafoods.
Patagonia scallops are renowned for their exceptional quality and flavor. Sourced from the pristine waters of Patagonia, these succulent bivalves are cherished by seafood enthusiasts. Their tender meat boasts a delicate sweetness with hints of brine, making them a culinary delight. Patagonia scallops are a true gourmet indulgence, perfect for exquisite dishes.