Corn Cacio e Pepe

Ingredients for Corn Cacio e Pepe

• 450g gemelli, orecchiette, or other medium pasta

• Koshersalt

• 725ml corn kernels (from 3 large ears)

• 230g aged Pecorino Romano or Parmesan, finely grated (about 300g ), plus more for serving

• 2 teaspoons freshly ground black pepper, plus more for serving

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 240ml pasta cooking liquid. Return pasta and corn to the pot.

While pasta is cooking, toss 230g cheese and 2 teaspoons pepper in a medium bowl to combine. Add 80ml 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.

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