Sweet Corn Cacio e Pepe

Yield: 4 to 6 servings

Photo by: Rachel Vanni/Tasting Table

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

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.

Read full article here.