Spaghettone con Cavolo Nero, Pecorino, Capesante Tostate e Guanciale Croccante by @federicofusca

35 min
Hard

4 servings

🍝

350 g

Spaghetti

🥬

1 bunch

Cavolo Nero

🧈

15 g

Salted Butter

🦪

120 g

Scallops

🧀

120 g

Pecorino

💧

4 l

Water

🧂

15 g

Salt

🌶️

1 g

Pepper

🥓

100 g

Guanciale

Preparation Steps

  1. Step 1/16

    Wash the black kale, remove the tough stems, and tear the leaves into bite-size pieces.

    black kale
    🔪chef's knife
    🪵cutting board

  2. Step 2/16

    Grate the Pecorino Romano cheese finely and set it aside for the pasta cream.

    Pecorino Romano cheese
    🧀fine grater

  3. Step 3/16

    Remove the scallop coral if present, then pat the 4 scallops completely dry.

    scallops
    🔪chef's knife
    🪵cutting board

  4. Step 4/16

    Cut the guanciale into thin strips, then dice the strips into small cubes.

    guanciale
    🔪chef's knife
    🪵cutting board

  5. Step 5/16

    Bring 4 l of water to a boil on the stovetop and season it with 1 tbsp salt.

    water
    salt
    🥄wooden spoon

  6. Step 6/16

    Heat a dry frying pan over medium heat and cook the diced guanciale until its fat renders and it becomes crisp, about 5 to 7 minutes.

    guanciale
    🥄wooden spoon
    🥄slotted spoon

  7. Step 7/16

    Transfer the crispy guanciale to a plate with a slotted spoon, leaving a little rendered fat in the frying pan.

    guanciale
    🥄slotted spoon

  8. Step 8/16

    Melt 15 g salted butter in a second hot frying pan, then add the 4 dry scallops.

    salted butter
    scallops
    🍴tongs

  9. Step 9/16

    Sear the scallops for 1 to 2 minutes per side until deeply golden while keeping their centers tender.

    scallops
    🍴tongs

  10. Step 10/16

    Add the spaghetti to the boiling salted water and cook it for 2 minutes less than the package instructions.

    spaghetti
    water
    🍴tongs

  11. Step 11/16

    Reserve 240 ml of starchy pasta water, then transfer the undercooked spaghetti to the pan containing guanciale fat.

    spaghetti
    water
    guanciale
    🍴tongs

  12. Step 12/16

    Add the black kale and 120 ml reserved pasta water, then toss over medium heat until the kale wilts and the spaghetti finishes cooking.

    black kale
    spaghetti
    water
    🍴tongs

  13. Step 13/16

    Remove the pan from the heat and add the grated Pecorino Romano cheese with black pepper.

    Pecorino Romano cheese
    black pepper
    🥄wooden spoon

  14. Step 14/16

    Toss the pasta vigorously, adding the remaining reserved pasta water a little at a time until a glossy Pecorino cream coats the spaghetti.

    spaghetti
    Pecorino Romano cheese
    water
    🍴tongs
    🥄wooden spoon

  15. Step 15/16

    Divide the creamy pasta among 4 plates and scatter the crispy guanciale over each portion.

    spaghetti
    guanciale
    🍴tongs

  16. Step 16/16

    Top each serving with one seared scallop and serve immediately while the cheese sauce is creamy.

    scallops
    🍴tongs

Composition

Ingredients

Types

Grains and Pasta, Dairy, Seafood, Water, Seasonings, Meat

Ingredients

Spaghetti, Cavolo nero, Salted butter, Scallops, Pecorino, Water, Salt, Pepper, Guanciale

Allergens

Gluten, Milk, Molluscs

Dietetics

Dietary regimen

High Protein, Pescatarian

Calories

730 kcal

Macro nutrients

Protein: 35g, Carbohydrates: 76g, Fat: 30g, Fiber: 6g, Sugars: 4g

Nutritional Information

Minerals

Calcium: 450mg, Iron: 4mg, Potassium: 550mg, Sodium: 980mg

Vitamins

Vitamin A: 480µg, Vitamin C: 45mg, Vitamin K: 350µg, Vitamin B12: 2.1µg

Preparation

Time Information

Preparation

20 minutes

Cooking

15 minutes

Overall

35 minutes

Difficulty

Level

Hard (3/4)

Steps

16 steps

Equipments

Utensils

chef's knife, cutting board, colander, tongs, wooden spoon, fine grater, slotted spoon

Appliances

stovetop, extractor hob

Type

Type

Type Of Dish

Main Course, Pasta Dish

Occasions

Lunch, Dinner, Date Night, Special Occasion

Origin

Source

Platform

instagram

Original Creator

@federicofusca

Origin

Cuisine

Italian, Roman

Geographic

Italy, Europe

Various

Aspect

Texture

Creamy, Crispy, Tender, Al dente, Juicy

Flavors

Savory, Salty, Umami, Rich, Smoky, Peppery

Other

Price

High

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave seafood pasta out longer than 2 hours), fridge : 2 days (Store in an airtight container,Cool promptly before refrigerating,Reheat thoroughly in a pan with a splash of water), freezer : 30 days (Freeze in an airtight freezer-safe container,Freeze without scallops if possible for best texture,Thaw overnight in the refrigerator)