Creamy, cheesy cacio e pepe gets a summery spin with the addition of fresh corn and basil.

Alexa Bernstein
This recipe originally appeared in our Summer 2020 issue. Get the magazine here

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Credit: Photography by Christopher Testani

Recipe Summary

total:
25 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In large pot of salted boiling water, cook pasta until al dente. Drain, reserving 1 cup cooking water. In food processor, puree 1 1/2 cups corn. In large skillet, stir pureed corn, corn kernels, pasta water, cheese, butter, and pepper over medium-low until butter melts, about 3 minutes. Add pasta; toss until pasta is coated. Garnish with basil.

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