Charred Corn Caccio e Pepe

Charred Corn Caccio e Pepe

Ingredients

  • 1 lb dried pasta (we'd recommend a medium shaped pasta like cavatappi)
  • 3 cobs of corn
  • 4 tbsp butter
  • 1 cup grated parmesan, plus more for serving
  • 2 tsp freshly cracked black pepper
  • 30g PSC Keluga or Ossetra

Recipe info

  • Yield: Serves 4

Instructions

Boil a large pot of water. When water is boiling, salt heavily, and add in pasta, cooking to package instructions (minus 1-2 minutes). When pasta is al dente and nearly finished, reserve 1.5 cups of pasta water, and drain pasta.

Meanwhile, strip the corn from the husk and rub with olive oil. Char corn over high heat (on a grill, grill pan, over open gas flame, or in a hot cast iron skillet) for a few minutes on each side, until kernels are blistered and corn is cooked through. After ~6-8 minutes remove from heat. Allow to cool and then strip kernels from cob. 

Return pot to stovetop, and over very low heat, pour about ½ cup of pasta cooking liquid back into the pot with 4 tbsp room temp butter, swirling to melt and emulsify the sauce. Add about ½ cup of grated parmesan to melt and to create a glossy sauce. Add pasta and corn back to pan with sauce, stirring to coat. Slowly add more pasta water and parmesan until pasta is thoroughly coated and glossy (you should use about 1 cup parm and just over 1 cup of pasta water, but if too thick add more!).

Finish with lots of fresh black pepper (about 2 tbsp), top with a hearty scoop of PSC and serve with more cheese.