Sweet Corn Cacio E Pepe Recipe
Prep Time:
15 minutes
Cook Time:
1 hour, 10 minutes
Servings:
4 to 6 servings
Ingredients
  • 6 medium corncobs, husked
  • 6 cups water
  • 5 black peppercorns
  • 2 bay leaves
  • 1 thyme sprig
  • 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
Directions
  1. Make the corn stock: Slice off the kernels from the corncobs, 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.