Corn and Basil Cacio e Pepe

SERVES: 4 ACTIVE TIME: 45 MINS TOTAL TIME: 45 MINS

PRODUCE

4 ears corn
12 garlic cloves
2 cups basil leaves
1 lemon

PANTRY

1 pound spaghetti, bucatini or pappardelle
½ cup olive oil, plus more for drizzling
8 oil packed anchovies
¾ teaspoon red pepper flake
Kosher salt, freshly ground black pepper

DAIRY

3 ounces pecorino or parmesan (or a mix of both)
2 tablespoons unsalted butter

COOK

BRING A LARGE POT OF SALTED WATER TO A BOIL.
DO SOME PREP: Shuck 4 ears of corn, cut off the kernels and transfer to a medium bowl. Smash and peel 12 garlic cloves. Thinly slice the garlic Pick 2 cups of basil leaves from their stems.
STARTTHE SAUCE: Heat ½ cup olive oil in a large Dutch oven over medium heat. Add the sliced garlic and 8 oil packed anchovies and cook, stirring constantly, until the garlic just barely begins to turn lightly golden at the edges and the anchovies have frizzled away and dissipated,1-2 minutes. Don’t let the garlic burn or it will turn bitter which, in this case, is not a welcome flavor. Add the corn, ¾ teaspoon red pepper flakes, lots and lots of black pepper, and a big pinch of salt. Cook over medium, stirring often, until it has turned bright in color and taken on some of the flavors of the garlic and anchovies, 2-3 minutes. Remove from heat and cover to keep warm.
DROP THE PASTA: Stir 1 pound spaghetti into the boiling water and give it a good stir to separate the strands. Cook until al dente. Scoop out and reserve 1 ½ cups of pasta water before draining.
FINISH: Return the Dutch oven to medium heat. Add the spaghetti, and a big splash of pasta water to the pot and toss well to combine. Working a handful at a time, evenly sprinkle in 3 ounces pecorino and/or parmesan cheese, adding more pasta water as needed to thin the sauce out to a very saucy creamy consistency. Stir in two tablespoons butter, and the zest of half a lemon and the juice of the entire lemon. Stir in the basil leaves, tearing any very-large leaves in half. Taste for seasoning and add more salt or pepper as needed. Serve with more parm and a drizzle of olive oil.

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Last updated 1 year ago

PRODUCE

4 ears corn
12 garlic cloves
2 cups basil leaves
1 lemon

PANTRY

1 pound spaghetti, bucatini or pappardelle
½ cup olive oil, plus more for drizzling
8 oil packed anchovies
¾ teaspoon red pepper flake
Kosher salt, freshly ground black pepper

DAIRY

3 ounces pecorino or parmesan (or a mix of both)
2 tablespoons unsalted butter

COOK

BRING A LARGE POT OF SALTED WATER TO A BOIL.
DO SOME PREP: Shuck 4 ears of corn, cut off the kernels and transfer to a medium bowl. Smash and peel 12 garlic cloves. Thinly slice the garlic Pick 2 cups of basil leaves from their stems.
STARTTHE SAUCE: Heat ½ cup olive oil in a large Dutch oven over medium heat. Add the sliced garlic and 8 oil packed anchovies and cook, stirring constantly, until the garlic just barely begins to turn lightly golden at the edges and the anchovies have frizzled away and dissipated,1-2 minutes. Don’t let the garlic burn or it will turn bitter which, in this case, is not a welcome flavor. Add the corn, ¾ teaspoon red pepper flakes, lots and lots of black pepper, and a big pinch of salt. Cook over medium, stirring often, until it has turned bright in color and taken on some of the flavors of the garlic and anchovies, 2-3 minutes. Remove from heat and cover to keep warm.
DROP THE PASTA: Stir 1 pound spaghetti into the boiling water and give it a good stir to separate the strands. Cook until al dente. Scoop out and reserve 1 ½ cups of pasta water before draining.
FINISH: Return the Dutch oven to medium heat. Add the spaghetti, and a big splash of pasta water to the pot and toss well to combine. Working a handful at a time, evenly sprinkle in 3 ounces pecorino and/or parmesan cheese, adding more pasta water as needed to thin the sauce out to a very saucy creamy consistency. Stir in two tablespoons butter, and the zest of half a lemon and the juice of the entire lemon. Stir in the basil leaves, tearing any very-large leaves in half. Taste for seasoning and add more salt or pepper as needed. Serve with more parm and a drizzle of olive oil.