Sweetcorn e cacio e Pepe
This is so creamy you just won’t believe it. And it is for Roo and Hugh who nominated sweetcorn, gluten free pasta and paprika.
It’s a quick supper, that’s for sure. I am not certain whether this is a tin of sweetcorn, or corn on the cob that they’ve chosen. If the latter then the first thing to do is to shave the corn off the cob top to bottom. Then put the stalks in a pan with 200ml salted water and boil for 10 minutes with bayleaves and thyme if you have it. Yes! Just that! Then pour the stock into a jug. If you are not choosing fresh, then drain the tin and use the juice as stock and top it up with water.
Now roast five black peppercorns in the dried pan for a couple of minutes, then grind in a pestle and mortar. Put back in the pan, add the stock and about 30g butter. Add the corn cobs and a teaspoon of paprika and simmer gently for 5 minutes
Now add your pasta – you are aiming for the liquid to just about cover the pasta. Bring it all to the boil till the pasta is cooked and most of the liquid has evaporated. Now add a good cup of grated parmesan. This will melt and make it creamy.
If you are really going for broke, you could boil a handful of non-salted cashew nuts in 150ml water for 10 minutes then let them cool slightly and blitz in the Nutribullet or liquidiser. Combined with parmesan, it makes an even creamier sauce for pasta.
This recipe is a slight adaptation from the original from The Tasting Table.