Think cacio e pepe can’t get better? Wait until you taste it with blistered corn — one tiny step that turns a kitchen classic into a full-on summer revelation.
As the calendar has moved far past 2017 — the moment when cacio e pepe mania (outside Rome, where it’s always on the menu) felt unstoppable — I’m revisiting this simple pasta for one clear reason: an update that’s worth your time. What I adore most about the salty, tangy pecorino and big whacks of black pepper on tangled linguine is how brilliantly those flavours pair with sweet, crunchy corn in the heat of summer. They complement each other perfectly.
If that sounds familiar, I did publish a corn-touched version back in 2019 for Bon Appétit about feeding picky eaters. Back then I tried adding corn to the pasta water 30 seconds before the pasta finished — a quicker approach — but I kept coming back to the method below. Browning the corn in a hot pan first is a tiny extra step that makes the dish sing, so I’m sharing it now.
Searing fresh corn in a hot slick of oil gives you toasted undersides, a few kernels that pop (joyfully), and a popcorn-adjacent aroma that quick-simmering can’t match. This plate gives you ease and depth, seasonality and seasoning — try it while fresh corn is abundant
6 months ago: Pasta with Longer-Cooked Broccoli
1 year ago: Corn Butter Farro
2 years ago: Baked Farro with Summer Vegetables
3 years ago: Mathilde’s Tomato Tart
4 years ago: Black Pepper Tofu and Eggplant
5 years ago: Focaccia Sandwiches for a Crowd
… (and more in the archive)
Servings | Time | Source |
---|---|---|
4 | ~25 minutes | Adapted from Foolproof Cacio e Pepe (2018) / Smitten Kitchen |
Note: This method works best with block cheese (not pre-grated). The directions are detailed so you can get it right.
Amount | Ingredient |
---|---|
2 tbsp (30 g) | Olive oil |
~3 cups | Fresh corn kernels (from about 3 medium–large ears) |
To taste | Kosher salt |
To taste | Freshly ground black pepper |
1 tbsp | Butter (salted or unsalted) |
1 lb (455 g) | Dried linguine (or pasta of choice) |
8 oz (225 g) | Pecorino Romano, cut into ~1-inch pieces (plus extra for finishing) |
Heat a large skillet (or even the empty pot you’ll cook the pasta in) over high heat for about a minute. Add the olive oil and let it heat for another minute. Add the corn kernels, season with salt and lots of freshly cracked black pepper, and stir once or twice to coat them in oil. Then leave them alone for 3–4 minutes so the undersides can toast — they may crackle and pop as they brown. Stir in the tablespoon of butter, combine briefly, then transfer the corn to a bowl and set aside.
Bring a large pot of well-salted water to a rolling boil. Cook the linguine until it’s about 30 seconds shy of done (we’re stopping short because the pasta won’t finish cooking on the stove — the sauce is assembled off the heat). Before you drain, reserve 1 cup of the starchy pasta water.
While the pasta cooks, blend the pecorino with about 2 teaspoons of freshly ground black pepper in a food processor or a high-speed blender until the cheese is as finely broken down as possible. With the machine running, add cold water 3–4 tablespoons at a time (blending between additions) until the mixture turns from powdery to a creamy, frosting-like consistency — this may take about a minute. Taste: it should be quite salty and peppery; add more pepper or a pinch of salt if needed.
Return the drained, piping-hot pasta to the empty pot. Add the pepper–pecorino mixture and work to distribute it evenly across the noodles — it will be thick at first. Then gradually add the reserved pasta water, 1–2 tablespoons at a time, tossing constantly until the cheese loosens into a glossy sauce that clings to the strands (don’t over-water it or the sauce will wash off). Fold in the blistered corn, toss to combine, transfer to a serving bowl, and finish with extra pecorino and more cracked black pepper. Serve immediately.
This isn’t the easiest dish to reheat perfectly, but you can prepare components in advance: the corn can be cooked an hour or a day ahead and reheated; the cheese–pepper sauce keeps in the fridge for up to a week. Have everything ready and toss with freshly cooked, hot pasta when you’re ready to eat.
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