Recipes

Charred Corn Cacio e Pepe (Serves 4)

Base serves 2 with leftovers — slide to scale the ingredients.

Peak-summer sweet corn, charred in a cast-iron skillet, folded into peppery Parmesan-butter pasta. Naturally vegetarian — crispy pancetta gets scattered over the meat bowls at the end. On the table in about 30 minutes.

Ingredients

Base

  • 1 lb spaghetti or bucatini
  • 4 ears fresh sweet corn, kernels cut off (about 3 cups; frozen fire-roasted corn works off-season)
  • 4 tbsp butter
  • 1 tbsp olive oil
  • 2 tsp coarsely ground black pepper (yes, really — it's the "pepe")
  • 1½ cups finely grated Parmesan (or half Pecorino for more bite), plus extra for serving
  • Salt

Protein Options

  • Vegetarian: as-is — the corn and cheese carry it
  • Meat: 4 oz pancetta or thick-cut bacon, diced

Toppings

  • Fresh basil or chives, torn
  • Red pepper flakes (adults)
  • Lemon wedges (optional, brightens it up)

Instructions

  1. Crisp the pancetta (meat side): Cook diced pancetta in a small skillet over medium until crisp. Set aside on paper towels.
  2. Char the corn: Heat olive oil in a large cast-iron skillet over high heat. Add corn kernels in a single layer and let them sit untouched 2–3 minutes until charred in spots, then stir and char 2 minutes more. Season with salt; set aside.
  3. Pasta: Cook pasta in well-salted water to al dente. Reserve 1½ cups pasta water before draining — the sauce depends on it.
  4. Toast the pepper: In the same large skillet over medium, melt the butter and add the black pepper. Let it sizzle 30–60 seconds until fragrant.
  5. Emulsify: Add 1 cup pasta water to the skillet and bring to a simmer. Add the drained pasta and toss constantly. Remove from heat, then add the Parmesan in 3 handfuls, tossing hard between each, until a glossy sauce coats the noodles. Loosen with more pasta water as needed.
  6. Finish: Fold in the charred corn. Serve in bowls — pancetta scattered over the meat portions, herbs on top, lemon and red pepper flakes at the table.

Tips

  • Toddler version: buttery cheese noodles with sweet corn — basically engineered for a 2-year-old. Go light on the pepper in her portion (pull her noodles before step 4's pepper butter, or just add the corn to plain buttered pasta).
  • Add the cheese OFF the heat or it clumps. Grate it fine (microplane) so it melts instantly.
  • Cut corn off the cob by laying the ear flat on the cutting board — no acrobatics over a bowl.
  • Leftover charred corn is great in tomorrow's quesadillas or on nachos.