Pasta Cacio e Pepe with Bay Scallops


  • 2 ounces spaghetti (or other pasta)
  • 2 tablespoons reserved pasta water
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons butter, separated
  • 1/4 cup freshly grated Parmesan Reggiano
  • 1 fresh egg
  • 20 bay scallops
  • 1-2 tablespoons chopped fresh basil


  1. Cook the pasta according to package directions.
  2. When the pasta is cooked al dente, drain it, reserving 2 tablespoons of the pasta water.
  3. In a large bowl, add the pasta, 2 tablespoons of pasta water, salt, pepper, 1 tablespoon of butter, grated parmesan, and egg. Toss the ingredients with a large spoon to combine them all and to coat the pasta. The heat from the pasta will melt the cheese and butter and cook the egg a bit.
  4. In a medium saucepan, melt and heat the remaining tablespoon of butter.
  5. When the butter is hot and sizzling, add ten of the bay scallops to the pan, browning them on one side.
  6. After a minute of cooking, turn the scallops to cook them on the other side for 30 seconds. Remove the scallops from the pan and place on a paper towel.
  7. Repeat the step above with the remaining scallops.
  8. Add the pasta to a plate or bowl to serve and top with the seared scallops and chopped basil. Enjoy!