Ricotta Carbonara with Scallops

I was uninspired to do a scallop salad this week.  And when I was looking on Pinterest, there are all these scallop and pasta recipes....#nomnomnom.  Initially, I was going to make a ricotta cream sauce for the pasta, but I changed my mind at the last minute.  I went for a ricotta carbonara sauce.  O.M.G.YUM!

The creaminess of the ricotta with the salty Parmesan cheese in the rich egg based sauce.  WOW oh WOW!  This truly is delicious.  I had no idea when I threw all these ingredients into the measuring cup I was using as a mixing "bowl" that this would be so tasty!!


*insert small rant*

Okay.  I know I've vented about the use of cell phones while driving, but seriously.  If you have your kids in the vehicle with you, please just stop and think of the example you're setting for your offspring as you sit there and text while driving?  Seriously.  Please.... PLEASE just put it down!!

We were behind not one, but TWO people who weren't paying attention while driving and sat at the green light for a while before realizing it had changed.  Both of them had their heads down paying attention to something OTHER than the road.  Please.  For the love of all that is holy...

JUST PUT IT DOWN!!  It's not that important to risk you life, your child's life, other people's lives.  PUT.IT.DOWN!

*rant over*

I could probably go on and on about what I see on our drive home or around town.  It's really scary.

Now, back to the deliciousness that is this dish.  I kept a 1/2 cup of the pasta water at the bottom of the pot when draining the pasta.  Yes, that means I left some of the pasta in the pot.  It's okay because the intent is to make a "sauce" with the pasta, water, and egg mixture.  

If you've never played around the pasta water, you should.  The starch can really make a sauce perfect to stick to your pasta.  I add a little to bolognese, this sauce, mac and cheese sometimes.  If I'm making a cream sauce, it does make it creamier and have more body than just the cream alone.  You really should try it sometimes.  It's a great technique.

I'm becoming more and more obsessed with carbonara sauce.  It's so simple and yet so VERY tasty!!  This pasta, the scallops and some bread and you have a perfect meal.  Not too filling, not too much, but OH SO VERY TASTY!!

Ricotta Carbonara with Seared Scallops

Recipe by A Kitchen Hoor (@AKitchenHoor)

 

Ingredients

• 4 ounces pasta
• 2/3 cup egg substitute
• 1/2 cup Parmesan cheese
• 1/8 cup fat free half and half
• 1/4 cup part-skim ricotta cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/8 teaspoon ground nutmeg
• 1/2 cup pasta water
• 1/8 cup fresh parsley, chopped
• 1 pound sea scallops
• 1 teaspoon lemon dill sea salt
• 2 teaspoon extra virgin olive oil

Cooking Directions

1. Combine egg substitute, Parmesan cheese, half and half, and ricotta in a small bowl.
2. Heat a large pot of water over high heat. As soon as it comes to a boil, add the pasta omitting the salt and fat.
3. Heat a large skillet coated with cooking spray over medium-high heat. Sprinkle the scallops with the lemon dill sea salt. Add the olive oil and swirl to coat. Place the scallops in the pan and cook 3 to 4 minutes on each side or until they are opaque.
4. Once the pasta is cooked, remove 1/2 cup of the water and drain.  Pour the pasta back into the pot.  Add the pasta water and egg mixture, tossing well to coat and cook the egg substitute. Divide evenly among two plates. Sprinkle with parsley and top with the scallops.

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