Corn Cacio E Pepe Recipes

CACIO E PEPE CORN ON THE COB

Cacio e Pepe Corn on the Cob image

Cacio e pepe is a traditional Italian pasta made with pecorino, Parmesan, black pepper and a little pasta cooking water. These cobs borrow the flavors of the traditional dish, but the cheese sauce is not thinned with water, so it's very rich and creamy. Serve the cacio e pepe corn with grilled steak or fish and a green salad with acidic dressing. You'll be happy.

Provided by Emily Fleischaker

Categories vegetables, appetizer, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 5

Ingredients

4 ears fresh corn, shucked
4 tablespoons unsalted butter, at room temperature
1/4 cup freshly grated Parmesan
1/4 cup freshly grated pecorino
Fresh, coarsely ground black pepper

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 PASTA

Cacio e Pepe Pasta image

Don't let the ridiculously short ingredient list fool you -- this pasta is incredibly flavorful and oh-so-comforting. That, and the fact that you can throw it together in about 20 minutes just might make it your new favorite weeknight meal.

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 6

Ingredients

Kosher salt
12 ounces spaghetti
3 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil
1 tablespoon very coarse freshly ground black pepper, plus more for serving
1 3/4 cups freshly grated Parmesan, plus more for serving

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.

CORN CACIO E PEPE

Corn Cacio e Pepe image

Turn the iconic cacio e pepe into something a little more kid-friendly by tossing in fresh corn to add a pop of sweetness to every cheesy, peppery bite.

Provided by Deb Perelman

Categories Bon Appétit Dinner Pasta Corn Cheese Pepper Parmesan Peanut Free Soy Free Tree Nut Free Vegetarian Small Plates Kid-Friendly

Yield 4 servings

Number Of Ingredients 5

Ingredients

16 oz. gemelli, orecchiette, or other medium pasta
Kosher salt
3 cups corn kernels (from 3 large ears)
8 oz. aged Pecorino Romano or Parmesan, finely grated (about 2 cups), plus more for serving
2 tsp. freshly ground black pepper, plus more for serving

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.

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CORN CACIO E PEPE RECIPE - BON APPéTIT

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2019-05-21 Step 1. Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; add corn about 30 seconds before pasta is done …
From bonappetit.com
3.5/5 (16)
Estimated Reading Time 5 mins
Servings 4

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 ⅓ 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).

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