Recipe by Alexa Bernstein
This recipe originally appeared in our Summer 2020 issue. Get the magazine here.
Start to Finish: 25 minutes
- 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.