@heresyourbite: Corn e Pepe 🌽🌽 Of the four Roman pastas, cacio e pepe may be the simplest, but don’t let the short ingredient list fool you. It’s also one of the easiest to get wrong. With just Pecorino Romano, black pepper, pasta and pasta water, every step matters. Using less water to boil the pasta creates starchier pasta water, freshly grated Pecorino melts more smoothly, and building the sauce off the heat is the key to a silky emulsion instead of a clumpy one. I’ve made my fair share of broken cacio e pepe over the years, and these are the techniques that have made all the difference. This recipe is my summer take on the Roman classic. Sweet, charred corn adds bursts of natural sweetness that pair beautifully with the salty Pecorino and bold black pepper. It’s simple, seasonal, and a gentle reminder not to be afraid to change up the classics. Ingredients below, full recipe is in my bio! ½ lb mezzi rigatoni (or other short pasta) 2 ears fresh sweet corn, kernels removed 2 tbsp unsalted butter, divided 1 tsp freshly cracked black pepper, plus more for serving 3½ oz freshly grated Pecorino Romano (about 1¼ cups), plus more for serving Kosher salt Optional: 1 tsp finely grated lemon zest #cacioepepe #corn #pasta #italian #EasyRecipes

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Friday 26 June 2026 23:48:41 GMT