Sweet Corn Cacio e Pepe

By KDHarmon

Ingredients

• For the Corn Stock:
• 6 medium corncobs, husked
• 6 cups water
• 5 black peppercorns
• 2 bay leaves
• 1 thyme sprig
• For the Pasta:
• Kosher salt, to taste
• 1 pound dried spaghetti
• 1 tablespoon freshly cracked black pepper
• 1½ cups corn stock
• 6 tablespoons unsalted butter, cubed
• Reserved corn kernels
• 1½ cups grated Parmesan
• ½ cup grated Pecorino Romano

Details

Servings 4
Preparation time 15mins
Cooking time 70mins
Adapted from tastingtable.com

Preparation

Step 1

1. Make the corn stock: Slice off the kernels from the corn cobs, 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.

2. 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.

3. 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.

4. 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.

Makes 4-6 servings.