Let’s summer-ify an Italian classic with Corn Cacio e Pepe
You may be asking yourself what the Cacio e Pepe is in this Corn Cacio e Pepe…
And I might be asking you, if you’ve lived under a rock. Just kidding, kinda. This Italian dish is like pasta heaven on a plate. It’s packed with flavorful #vibes of simplicity and complexity. Just imagine perfectly cooked pasta coated in this creamy, dreamy sauce made from Pecorino Romano cheese and freshly cracked black pepper. It’s like a flavor explosion in your mouth, and it’s sooo easy to make. In my opinion, it’s the perfect quick fix for the rush of weekday nights. Seriously, if you haven’t tried Cacio e Pepe yet, now is the time. With the addition of corn, this pasta classic gets a fun summer spin!
How to make Corn Cacio e Pepe:
First things first, grab your favorite pasta – spaghetti works like a charm, but feel free to experiment with other shapes. Cook it up until it’s al dente, you know, that perfect balance between firm and tender.
While the pasta is doing its thing, take a pan and heat it up. Add a good amount of freshly cracked black pepper and let it sizzle for a moment, releasing all those fragrant aromas. Now, here comes the magic: slowly add some of the starchy pasta water to the pan, creating a flavorful pepper-infused liquid. Next, toss in a generous amount of freshly grated Pecorino Romano cheese, whisking it all together until it becomes a creamy, velvety sauce. Drain your cooked pasta and add it straight into the pan with the sauce. Give it a good mix, coating every strand with that cheesy, peppery goodness.
Viola! You’ve just whipped up a sensational plate of Cacio e Pepe that’s sure to impress your taste buds and have you craving seconds. Enjoy this simple yet heavenly pasta dish that captures the essence of Italian comfort food. Buon appetito!
Want more pasta recipes?! Check these out:
Corn Cacio e Pepe
Savor the zesty zing and satisfying crunch of Corn Cacio e Pepe! This vibrant twist on a classic Italian dish is a flavor explosion you won't want to miss!
- 1 ear of Corn, kernels removed
- 1-2 cloves Garlic, minced
- 16 oz Pasta
- 4 qts Water
- 1 1/3 cup Pecorino Romano, freshly grated
- 1 1/2 tsp Freshly Cracked Pepper
- 4 tbsp Butter
- 1 tbsp Olive Oil
- Salt to taste
Add olive oil, minced garlic, and freshly cracked black pepper. In a skillet, turn heat on low medium heat and warm while stirring until fragrant and starts to foam. Turn off and set aside.
In a pot, get your pasta water as salty as the ocean, bring to a boil. Add the pasta and cook until al dente. In the last 2 minutes of cooking add corn. Drain water and reserve a cup and a half to use for the sauce.
In the pan with the toasted pepper and garlic turn on low heat- add reserved 1 1/2 cup pasta water, butter, and grated cheese. Stir to make a sauce. Add cooked pasta and toss in the sauce. Taste and season to taste!