This recipe is tailored from my 2018 Foolproof Cacio e Pepe, which makes use of a way from the chef of Flavio Al Velavevodetto in Rome, which I realized by way of tour information Elizabeth Minchilli. To know why beginning with a chilly sauce works, learn the 2018 headnote. You possibly can watch me make this with out corn on YouTube. This recipe works finest with cheese from a block, not pre-grated. The instructions under are extremely detailed (even for me!) as a result of I would like you to get this excellent, too.
2 tablespoons (30 grams) olive oilAbout 3 cups recent corn kernels (from 3 medium-large ears)Kosher saltFreshly floor black pepper1 tablespoon (15 grams) butter, salted or unsalted1 pound (455 grams) dried linguine or one other pasta of your choice8 ounces (225 grams) pecorino romano cheese, lower into 1-inch chunks, plus just a few further gratings for garnish
Put together the corn: Warmth a big skillet (or the empty pot you’ll use to cook dinner your pasta) on excessive warmth for one minute. As soon as sizzling, add the olive oil, and let the oil warmth for one minute. Add the corn kernels, and season them with salt and freshly floor black pepper, and stir them a couple of times, simply in order that they’re evenly coated within the oil and depart them be. Don’t stir once more for 3 to 4 minutes, or till toasty brown beneath. Step again as they may crackle and pop, particularly in the direction of the tip. Add butter and stir to mix, then scrape the whole lot onto a bowl and put aside.
Prepare dinner the pasta: Convey a pot of well-salted water to a boil and cook dinner linguine till about 30 seconds wanting excellent. [We’re not going for a full al dente here because the pasta dish is finished off the heat, thus will not continue cooking.] Earlier than you drain the pasta, reserve 1 cup of the pasta cooking water and put aside.
In the meantime, make the sauce: Get your sauce prepared earlier than the pasta has completed cooking, as we need to add it to piping sizzling noodles. In a meals processor or high-speed blender, mix pecorino and roughly 2 teaspoons of freshly floor black pepper till the cheese is in as high-quality items as it could possibly get. Add 3 to 4 tablespoons chilly water, one by one, totally mixing every addition earlier than including the following. You’re trying to take the cheese from a powdery to a creamy consistency, like frosting for a cake; mix the combination so long as is required (about 1 minute) to get it there. Style the combination: it ought to be very salty and peppery; add extra pepper if wanted (aged pecorino is often very salty, however should you’re utilizing one thing else, add salt right here too).
Assemble and eat: As quickly as your pasta is drained, add it again to the empty pot together with the black pepper-pecorino sauce. The sauce will probably be too thick for the job, however do your finest to distribute it evenly over the noodles. Then, start including the reserved pasta water, 1 to 2 tablespoons at a time, tossing the pasta the entire time. This may loosen the cheese combination into a pleasant saucy consistency. Hold including water, tossing the entire time, however not a lot that the sauce “washes” off the noodles. Add reserved corn and toss to combine, then switch the whole lot to a serving bowl. End with extra cheese and black pepper and eat straight away.
Do forward: This isn’t my favourite dish to reheat, however you may make the corn prematurely (an hour or a day, simply reheat it), and the cheese-pepper sauce (as much as per week within the fridge), and have the whole lot able to go when the pasta is piping sizzling.