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Italian


Kosher salt
2 ears corn, shucked, kernels removed from the cobs and cobs reserved
1 pound spaghetti
2 tablespoons extra-virgin olive oil, plus additional for drizzling
2 tablespoons unsalted butter
1/2 cup panko breadcrumbs
1 teaspoon garlic powder
Freshly ground black pepper
1 1/2 cups grated Pecorino Romano, plus additional for garnish
2 tablespoons thinly sliced fresh basil
2 tablespoons thinly sliced fresh parsley
1 Fresno chile, thinly sliced

Bring a large pot of salted water and the corn cobs to a boil over high heat. Add the spaghetti and cook according to the package instructions.

While the pasta cooks, heat 1 tablespoon of the oil and 1 tablespoon of the butter in a skillet or large braiser over medium heat until the butter melts. Add the breadcrumbs and garlic powder and stir to completely coat the breadcrumbs. Cook, stirring frequently, until the breadcrumbs are toasted and light brown, 4 to 5 minutes. Transfer to a bowl and let cool. Wipe the skillet clean.

Heat the remaining 1 tablespoon oil and 1 tablespoon butter in the cleaned skillet over medium heat until the butter melts. Increase the heat to medium high. Add a generous amount of black pepper, at least 1 teaspoon, and cook until the pepper is very fragrant, about 30 seconds. Add the corn kernels and 1/2 teaspoon salt and cook until the corn is softened and turns bright yellow, 1 to 2 minutes.

Add the Pecorino Romano to a large heatproof bowl. Pour in about 1 1/2 cups of the hot pasta water and stir vigorously until the cheese melts into a smooth sauce.

Remove the pasta from the boiling water with tongs to the skillet with the corn and toss to coat.

Remove from the heat. Add the cheese sauce to the skillet and toss to coat, adding more pasta water as needed to keep it saucy. Add more pepper to taste. Top with more cheese and breadcrumbs, reserving some crumbs for plating. Sprinkle with the basil, parsley, chile and even more black pepper if desired.

Drizzle with oil. Plate and sprinkle with more breadcrumbs.

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