Cacio E Peppe Corn On The Cob Recipes

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.

CACIO E PEPE WITH FRESH CORN

Steps:

• Bring a large pot of salted water and the corn cobs to a boil over high heat. Add the spaghetti and cook according to the package instructions.
• While the pasta cooks, heat 1 tablespoon of the oil and 1 tablespoon of the butter in a skillet or large braiser over medium heat until the butter melts. Add the breadcrumbs and garlic powder and stir to completely coat the breadcrumbs. Cook, stirring frequently, until the breadcrumbs are toasted and light brown, 4 to 5 minutes. Transfer to a bowl and let cool. Wipe the skillet clean.
• Heat the remaining 1 tablespoon oil and 1 tablespoon butter in the cleaned skillet over medium heat until the butter melts. Increase the heat to medium high. Add a generous amount of black pepper, at least 1 teaspoon, and cook until the pepper is very fragrant, about 30 seconds. Add the corn kernels and 1/2 teaspoon salt and cook until the corn is softened and turns bright yellow, 1 to 2 minutes.
• Add the Pecorino Romano to a large heatproof bowl. Pour in about 1 1/2 cups of the hot pasta water and stir vigorously until the cheese melts into a smooth sauce.
• Remove the pasta from the boiling water with tongs to the skillet with the corn and toss to coat. Remove from the heat. Add the cheese sauce to the skillet and toss to coat, adding more pasta water as needed to keep it saucy. Add more pepper to taste. Top with more cheese and breadcrumbs, reserving some crumbs for plating. Sprinkle with the basil, parsley, chile and even more black pepper if desired. Drizzle with oil. Plate and sprinkle with more breadcrumbs.

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.