Corn Cacio e Pepe

From the kitchen of Carly

Sweet corn transforms the Roman classic into something brighter and more summery. Pecorino and cracked pepper coat every strand of pasta, while fresh corn kernels add bursts of natural sweetness. It's elegant comfort food that tastes better than it should.

Prep
n/a
Cook
n/a
Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 116 oz. gemelli, orecchiette, or other medium pasta
  • 1Kosher salt
  • 13 cups corn kernels (from 3 large ears)
  • 18 oz. aged Pecorino Romano or Parmesan, finely grated (about 2 cups), plus more for serving
  • 12 tsp. freshly ground black pepper
  • 1plus more for serving

Instructions

  1. Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; add corn about 30 seconds before pasta is done cooking. Drain, reserving 1 cup pasta cooking liquid. Return pasta and corn to the pot.

  2. While pasta is cooking, toss 8 oz. cheese and 2 tsp. pepper in a medium bowl to combine. Add 1/3 cup cold water and use a fork to mash mixture into a thick paste (try to get it as smooth as possible). Still mashing, add more water a tablespoonful at a time until paste is about the consistency of cream cheese.

  3. Add cheese mixture to pot with pasta and corn. Using a rubber spatula, toss pasta until coated (the cheese mixture will be too thick to form a sauce at this point). Tossing constantly, add reserved pasta cooking liquid a splash at a time until a glossy sauce forms (it should still be fairly thick).

  4. Transfer pasta to a large bowl and top with more cheese and a few additional grinds of pepper.