Cacio E Pepe With Fresh Corn Food

CACIO E PEPPE CORN ON THE COB RECIPE

Steps:

• In a big pot of salted water, boil the corn on the cob for about 10 minutes or until they are cooked, soft and tender. Then take the corn out of the water.
• Meanwhile, in a small pot melt 1 tablespoon of butter and add the garlic. Cook at low temperature until the edges of the garlic start turning golden.
• Add the heavy cream, parmesan, salt and pepper. Allow the cheese to melt and for the sauce to start boiling. Then take off the stove and reserve.
• In a big pan, add the remaining butter and melt until it starts bubbling. Brown the corns on the cob on all their sides and take off the stove. Season with salt and pepper.
• Assembly: Spread the sauce on the corns and then sprinkle with extra parm and pepper. Enjoy.

CACIO E PEPE

Steps:

• In a pan just wide enough to hold the pasta, place enough water to fill the pan 1 inch from the bottom. Season the water with a pinch of salt and bring to a boil. Spread the pasta in the pan and cook over medium-high heat, stirring occasionally to prevent the pasta from sticking together. Allow the pasta water to reduce; do not add more, as you want the starchy water to be minimal when the remaining ingredients are added.
• Meanwhile, add the coarse black pepper to a separate small pan over medium heat. Toast a minute or two until fragrant.
• Once the pasta is al dente and the pasta water has reduced so only a slight coating remains at the bottom of the pan, turn off the heat and add the toasted ground black pepper and Pecorino-Romano. Stir and toss vigorously until both ingredients are well incorporated into the pasta. Toss in the olive oil and season with salt.
• Transfer the pasta to a large bowl and garnish with more black pepper, Pecorino-Romano and extra-virgin olive oil.

CORN CACIO E PEPE

Steps:

• 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 1 cup pasta cooking liquid. Return pasta and corn to the pot.
• While pasta is cooking, toss 8 oz. cheese and 2 tsp. pepper in a medium bowl to combine. Add 1/3 cup 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.

CACIO E PEPE PASTA

Steps:

• Bring a large pot of salted water to a boil. Cook the pasta according to the package directions, reserving 1 cup of the cooking liquid before draining.
• Heat the butter and oil in a large skillet over medium-high heat until the foam from the butter subsides. Add the pepper and cook, stirring, until lightly toasted, about 1 minute. Add the pasta and up to 3/4 cup of the reserved cooking liquid, tossing to coat. Sprinkle the Parmesan on top and continue to cook, tossing, until the cheese is melted and the pasta is well coated, about 2 minutes. Add a little more of the cooking liquid to loosen, if necessary. Season with salt and divide among 4 bowls. Serve with additional Parmesan and pepper.

CACIO E PEPE CORN ON THE COB

Steps:

• Heat your grill to medium-high. Grill corn, turning occasionally, until cooked through and lightly charred, 10 to 12 minutes. (Alternatively, add corn to a large pot of salted boiling water and cook for 5 to 7 minutes.)
• Meanwhile, in a small bowl, mix together butter, half the Parmesan, half the pecorino, and a couple grinds of black pepper.
• Slather hot corn with the cheesy butter. Sprinkle with the remaining cheese and top each with a little more black pepper.

CACIO E PEPE

Steps:

• Cook the pasta for 2 mins less than pack instructions state, in salted boiling water. Meanwhile, melt the butter in a medium frying pan over a low heat, then add the ground black pepper and toast for a few minutes.
• Drain the pasta, keeping 200ml of the pasta water. Tip the pasta and 100ml of the pasta water into the pan with the butter and pepper. Toss briefly, then scatter over the parmesan evenly, but don't stir - wait for the cheese to melt for 30 seconds, then once melted, toss everything well, and stir together. This prevents the cheese from clumping or going stringy and makes a smooth, shiny sauce. Add a splash more pasta water if you need to, to loosen the sauce and coat the pasta. Serve immediately with a good grating of black pepper.