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.
Ingredients
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
Directions:
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.
Recipe by Cooking with a Wallflower at https://cookingwithawallflower.com/2021/07/20/corn-cacio-e-pepe/