Corn Cheese Pasta
This combination of cheese, pepper, and corn is so simple, yet so good! This recipe was a nod to the Cacio e Pepe, one of my favorite Italian pasta dishes, and corn cheese, a Korean bar food classic that you will often find me ordering.
Servings: 1
Calories: 350kcal
Ingredients
- 55 g Malfadine Corte (Or pasta of choice)
- ¼ tablespoon Butter (Unsalted)
- 2 teaspoon Black peppercorn (Whole)
- ¼ cup Parmesan cheese, grated (Parmesan Reggiano and/or Pecorino Romano also works)
- ⅓ cup Corn
- Scallions and red pepper flakes (Optional: For garnish)
Nutrition & Macros
- 350 Calories
- 16 g Protein
- 13 g Fat
- 53 g Carbs
Instructions
- Start by cooking the pasta in salted boiling water according to the time listed on the package instructions.
- In a skillet, toast the peppercorns for 1 minute, or until fragrant. Then in a mortar and pestle, grind them until they've reached a good powdery consistency, similar to that of sand.
- Melt half of the portioned butter in a skillet. Once melted, add in the ground peppercorns and corn and mix thoroughly.
- Take out about half a cup of pasta water from the cooking pasta. Pour about a half of that and reserve the rest to pour a bit at a time into the sauce mixture as needed.
- Mix in half of the portioned cheese thoroughly. Drain the pasta and mix with the sauce, then add in the remainder of the cheese and butter. Add pasta water in if needed to adjust the sauce consistency to your liking.
- Remove from heat, top with scallions and red pepper flakes if using, and enjoy your delicious corn cheese pasta!
Nutrition
Calories: 350kcal