Happy Mac n Cheese Day! When we realized that was today, we couldn’t pass up the opportunity! We love mac n cheese around here – from the classic Kraft blue box to the most upscale restaurant variation. The dish we made tonight falls somewhere in the middle. The pasta did come from a box – sorry, way too hot and pregnant to make my own pasta tonight – but cacio e pepe always seems a little fancier than American mac n cheese, just by virtue of its non-English name! In reality, Cacio e pepe is just as simple and homey to Italians as our American mac n cheese is to us, but we can always pretend to be fancy! (PS: you can check out our other mac n cheese creations too on this important day of celebration – Summer Mac n Cheese and Goat Mac). This recipe is courtesy of Deb Perelman of Smitten Kitchen, one of Selim’s favorite blogs, who now has a column in our favorite magazine, Bon Appetit! This variation adds corn for a sweet, summery update. If you check out our previous attempt at a classic Cacio e Pepe, we followed some very specific instructions to make our cacio e pepe not fall victim to clumpiness, which worked beautifully. Deb’s recipe is simpler, without additional fat of butter and/or oil, so we decided to try her way this time. It’s not quite as silky as our other recipe, but definitely wouldn’t call it clumpy! Happy with the result and the saving of a few calories. Our only change from her recipe was to add a little Aleppo pepper, which I really enjoyed.
Corn Cacio e Pepe
(Adapted from Bon Appetit)
- 16oz medium sized pasta
- 3 ears corn
- 8oz Pecorino Romano or Parmesan, grated
- 1/3 cup cold water
- 1 tsp Aleppo pepper
- 2 tsp fresh ground black pepper
- [Reserved pasta water]
- Bring a large pot of water to a boil. Cook the ears of corn for ~5 minutes and then remove to the side. Once cool enough to handle, slice the kernels off of the cob.
- Return the water to a boil and add salt liberally. Add the pasta and cook until al dente.
- Drain and set the pasta aside in a large bowl. Reserve 1 cup of cooking liquid.
- While the pasta and corn are cooking, combine the cheese and peppers in a medium bowl. Mash together with the 1/3 cup cold water until a thick paste forms.
- Combine pasta, corn kernels, and cheese paste. Toss together. Slowly add pasta water, stirring continuously until you reach your preferred sauce-like coating consistency.
- Serve topped with additional cheese and pepper as desired.
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