Summer Corn Cacio e Pepe

Name: Summer Corn Cacio e Pepe
Prep time: 5 min
Cook time: 20 min
Total time: 24 min
Cuisine: Italian
Ingredients: 1 (16-ounce) package DeLallo Spaghetti alla Chitarra; 3 tablespoons butter; 1 1/2 cups grated DeLallo Imported Italian Granino Cheese Wedge; 2 teaspoons freshly ground black pepper; 3 ears of corn, shucked and kernels removed

If you love the Italian classic Cacio e Pepe you’re going to love this summertime twist. We top it off with crisp, sweet summer corn and freshly grated Italian cheese.

Prep Time

5min
Cook Time

20min
Total Time

25min
Serving Size

6-8

Recipe Category Pasta
Recipe Cuisine Italian
Level Easy

Recipe By: Delallo

Ingredients

1 (16-ounce) package DeLallo Linguine
3 tablespoons butter
1 1/2 cups grated DeLallo Imported Italian Granino Cheese Wedge
2 teaspoons freshly ground black pepper
3 ears of corn, shucked and kernels removed

Directions

Bring 5 quarts of salted water to a boil. Once boiling, add pasta and cook according to package instruction. Drain, reserving 2 cups of pasta water.
Meanwhile, melt butter in a large saucepan on low heat. Stir in black pepper.
Add corn to the saucepan and cook until heated through, about 3-5 minutes.
Toss hot cooked pasta in the pan with corn mixture to coat. Continuing to cook on low heat. Stir in thecheese. Add pasta water a little at a time, as needed, for a smoother and creamier texture.
Serve immediately.

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Keywords:

corn cacio e pepe , corn pepe , summer corn pasta