I follow a home chef by the name of Pasquale Sciarappa. He not only cooks amazing dishes, he is so much fun to watch. This is one of his recipes that I had to share with you. I found it very different and it surprised me how delicious it was.
INGREDIENTS:
- 1/2 Pound Pappardelle
- Corn kernels removed from 6 corn cobs
- 1 Cup Pecorino Cheese or Parmigiana Reggiano, freshly grated
- Kosher salt and fresh ground pepper to taste. (I use a good amount of ground pepper.)
INSTRUCTIONS:
- Bring a large pot of salted water to a boil.
- Remove the corn kernels from the cobs. An easy way to do this is to use a Bundt pan. Put the tip of the corn on the hole and begin slicing the kernels off. They will fall into the pan and keep everything together.
- In a large sauté pan, melt half of the butter over medium to high heat.
- Once melted, add in the corn and season with salt and pepper to taste.,
- Mix together and sauté for about five minutes.
- Remove from the heat.
- Once the corn has cooked for about five minutes, add the pasta into the pot of boiling water and cook as per instructions or to your liking.
- Meanwhile, take half of the corn and add it into a blender with two ladlefuls of the pasta water. Blend until smooth. (I blended two thirds of the corn.)
- Add back into the pan with the rest of the corn and mix, cooking over low heat.
- Add in the rest of the butter and continue to cook until the pasta is ready.
- Once the pasta is ready, strain it and add it into the pan with the corn sauce.
- Sprinkle in the cheese and mix until fully combined.
- Enjoy!
