Corn Cacio e Pepe
- Preparing Time: -
- Total Time: -
- Served Person: 4 servings
- kosher salt
- 16 oz. gemelli, orecchiette, or other medium pasta
- 3 cups corn kernels (from 3 large ears)
- 8 oz. aged pecorino romano or parmesan, finely grated (about 2 cups), plus more for serving
- 2 tsp. freshly ground black pepper, plus more for serving
- Carbohydrate 115 g(38%)
- Cholesterol 69 mg(23%)
- Fat 21 g(32%)
- Fiber 7 g(27%)
- Protein 40 g(79%)
- Saturated Fat 12 g(59%)
- Sodium 957 mg(40%)
- Calories 818
Preparation 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. 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. 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). Transfer pasta to a large bowl and top with more cheese and a few additional grinds of pepper.
