Corny Cacio e Pepe

Creamy, cheesy cacio e pepe gets a summery spin with the addition of fresh corn and basil.
Publish date:
Corny Cacio e Pepe

Recipe by Alexa Bernstein

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

Start to Finish: 25 minutes

Servings: 4


  • 1 lb. spaghetti
  • 4 cups cooked corn (from 4 ears)
  • 2 cups (about 4 oz.) grated Pecorino Romano
  • 6 tbsp. butter
  • 1 1/2 tsp. black pepper
  • Torn fresh basil leaves, for garnish


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.