- 2 tablespoons (30 grams) olive oil
- About 3 cups recent corn kernels (from 3 medium-large ears)
- Kosher salt
- Freshly floor black pepper
- 1 tablespoon (15 grams) butter, salted or unsalted
- 1 pound (455 grams) dried linguine or one other pasta of your selection
- 8 ounces (225 grams) pecorino romano cheese, minimize into 1-inch chunks, plus a couple of additional gratings for garnish
Cook dinner the pasta: Convey a pot of well-salted water to a boil and cook dinner linguine till about 30 seconds wanting good. [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 scorching 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 positive items as it may get. Add 3 to 4 tablespoons chilly water, separately, totally mixing every addition earlier than including the following. You’re seeking 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 must be very salty and peppery; add extra pepper if wanted (aged pecorino is often very salty, however in the event 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 greatest 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. It will loosen the cheese combination into a pleasant saucy consistency. Maintain 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 every little thing 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 upfront (an hour or a day, simply reheat it), and the cheese-pepper sauce (as much as per week within the fridge), and have every little thing able to go when the pasta is piping scorching.