Corn Cacio E Pepe

Ingredients

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

Directions

1. Bring a large pot of salted water to a boil and cook the pasta, stirring now and then, until it is al dente. When the pasta is about 30 seconds from being finished, stir in the corn. Scoop out and save 1 cup of the pasta water, then drain the pasta and corn and put them back in the pot.
2. As the pasta cooks, combine 8 oz. cheese with 2 tsp. pepper in a medium bowl. Pour in ⅓ cup cold water and work it together with a fork until it becomes a thick paste, smoothing it as much as you can. Continue mashing while adding more water, a tablespoonful at a time, until the mixture is roughly as soft as cream cheese.
3. Scrape the cheese paste into the pot with the pasta and corn. Toss everything with a rubber spatula until the pasta is coated; at this stage, the mixture will look too dense to be a sauce. Keep tossing while drizzling in the reserved pasta water, a little at a time, until the coating turns shiny and saucy, while still staying fairly thick.
4. Spoon the pasta into a large bowl, then finish it with extra cheese and a few more grinds of pepper.