Creamy pasta tossed with sweet corn in a buttery sauce made of fresh ground black pepper and finely grated cheese. This corn Cacio e Pepe is so simple yet so delicious and the kind of meal you’ll want on a summer night.
Happy Tuesday!!
I feel like I can go on and on about all the various produces that are readily available at the market during the summer. From all the sweet berries and juicy stone fruits to the seasonal vegetables, there are so many options to pick from.
One of my favorite summer produce? Sweet yellow corn. They’re just soo good on their own. But I also want to try to incorporate them into all my dishes. And Cacio e Pepe is the perfect place to start.
Think a simple yet so tasty pasta made of melted butter, black pepper, and cheese. It’s the kind of dish you can always fall back on because it requires just a few ingredients, all of which are most likely in your fridge and pantry. Then you add one more ingredient: sweet corn.
This classic favorite instantly becomes a summery dish. One that you can easily make on a weeknight or serve to your guests when you have friends or family over for dinner. Simple, stress free meal. Definitely the kind of meal I prefer these days.
In a medium sized pot, bring water to a boil and cook the pasta according to the directions on the package until al dente. Reserve about a cup of water. Then drain the pasta and set aside for now.
In a large skillet over medium heat, melt two tablespoons of butter. Add cracked black pepper and cook for about a minute until toasted.
Add about ½ cup reserved pasta water to the skillet and bring it to a simmer. Add the pasta, corn, and the rest of the butter. Reduce the heat to low and add the parmesan. Stir and toss with tongs until the cheese has completely melted.
Next, remove the pan from heat and add the pecorino. Stir until the cheese has melted and the sauce coats the pasta.
Top the pasta with more ground black pepper if desired. Add more pasta water if it appears too dry.
Serve the corn cacio e pepe immediately warm.
- 8 oz pasta
- 1 cup reserved pasta water, divided
- 3 tablespoons butter, divided
- 1 teaspoon ground black pepper
- 1 corn on the cob or 1 cup corn
- 1 cup shredded Parmesan cheese
- ⅓ cup shredded pecorino cheese
- Ground black pepper for topping
- In a medium sized pot, bring water to a boil and cook the pasta according to the directions on the package until al dente. Reserve about a cup of water. Then drain the pasta and set aside for now.
- In a large skillet over medium heat, melt two tablespoons of butter. Add cracked black pepper and cook for about a minute until toasted.
- Add about ½ cup reserved pasta water to the skillet and bring it to a simmer. Add the pasta, corn, and the rest of the butter. Reduce the heat to low and add the parmesan. Stir and toss with tongs until the cheese has completely melted.
- Next, remove the pan from heat and add the pecorino. Stir until the cheese has melted and the sauce coats the pasta.
- Top the pasta with more ground black pepper if desired. Add more pasta water if it appears too dry.
- Serve the corn cacio e pepe immediately warm.
This is a perfect summer recipe. The delish fresh corn is everywhere.