Sweet Corn Cacio E Pepe
by Tasting Table Staff
summersweetsummercacio e pepe
Yield: 4 to 6 servingsPrep: Prep: 15 minutesCook: Cook: 1.17 hoursTotal: 1 hour, 25 minutes
Ingredients
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produce
- ○1 sprigthyme
- ○corn(Reserved)
- ○6corn(husked)
dairy
- ○6 tablespoonsunsalted butter(cubed)
- ○½ cupPecorino Romano(grated)
- ○1½ cupsParmesan(grated)
grain
- ○1 poundspaghetti(dried)
pantry staple
- ·1 tablespoonblack pepper(freshly cracked)
- ○5black peppercorns
- ○Kosher salt
other
- ·6 cupswater
- ○1½ cupscorn stock
- ○2bay leaves
Instructions
- Make the corn stock: Slice off the kernels from the corncobs, reserving the kernels for later. Place the cobs in a medium saucepan with the remaining stock ingredients. Bring to a boil over high heat, then reduce the heat to medium and simmer until reduced to 1½ cups, 1 hour. Strain, discarding the solids.
- Make the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until very al dente, 6 minutes, then drain.
- Meanwhile, in a large, deep skillet, toast the pepper over medium heat until fragrant, 1 to 2 minutes. Add the corn stock, butter and corn kernels, and bring to a simmer.
- Add the pasta to the pan and cook, stirring constantly, until the pasta is fully cooked and the sauce has reduced slightly, 3 to 4 minutes.
- Add the cheeses and continue to cook, stirring constantly, until the cheeses have melted and the pasta is fully coated in the sauce, 1 minute more. Divide between bowls and serve immediately.
My notes
A flavorful corn stock and fresh corn kernels join forces with the classic pasta combo of cheese and pepper for a sweet summer twist on cacio e pepe.