Corn cacio e pepe: A creamy twist on a classic pasta dish

Ingredients for Corn cacio e pepe

• 450 g gemelli, orecchiette, or other medium pasta

• kosher salt

• 450 g corn kernels (from 3 large ears)

• 225 g aged pecorino romano or parmesan, finely grated (about 240 g), plus more for serving

• 10 ml freshly ground black pepper

• plus more for serving

How to make Corn cacio e pepe

1. Bring a large pot of salted water to a rolling boil. Add the pasta and stir occasionally, cooking until al dente. Add the corn for the final 30 seconds of cooking. Drain the pasta, reserving 240 ml of the cooking liquid. Return the pasta and corn to the pot.

2. While the pasta is cooking, combine 225 g of cheese and 2 teaspoons of pepper in a medium bowl. Add 80 ml of cold water and use a fork to mash the mixture into a thick paste, aiming for a smooth consistency. Gradually add more water, one tablespoon at a time, until the paste resembles the texture of cream cheese.

3. Add the cheese mixture to the pot with the pasta and corn. Use a rubber spatula to toss the pasta until it is coated; the cheese mixture will be quite thick at this stage. Continue tossing and gradually add the reserved pasta cooking liquid, a splash at a time, until a glossy sauce forms (it should remain fairly thick).

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

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.