Sweet corn is blended into a creamy sauce and tossed with bucatini, Pecorino Romano and fresh chiles. Whole corn kernels add texture, while scallions bring freshness to this simple summer pasta.
Servings: About 4
Prep Time: 15 minutes
Cook Time: About 20 minutes
Ingredients:
- 1 pound corn kernels, cut from fresh ears or frozen, thawed, drained and patted dry (about 3 cups)
- 1 bunch scallions, thinly sliced, white and green parts kept separate
- Kosher salt
- Freshly ground black pepper
- 1 pound bucatini or spaghetti
- 4 tablespoons salted butter, cut into 4 pieces
- 2 ounces Pecorino Romano cheese, finely grated (about 1 cup)
- 1–2 Fresno or jalapeño chiles, thinly sliced
Instructions:
- In a blender, combine 2 cups of the corn, the scallion whites, ½ cup water, 1 teaspoon salt and ½ teaspoon black pepper. Blend until smooth.
- Bring a large pot of generously salted water to a boil. Add the pasta and cook until al dente.
- Before draining, reserve 1 cup of the pasta cooking water. Drain the pasta.
- Meanwhile, melt the butter in a 12-inch skillet over medium heat.
- Add the corn purée and the remaining 1 cup whole corn kernels. Cook, stirring frequently, until the mixture thickens and darkens slightly.
- Remove the skillet from the heat. Add the drained pasta, Pecorino Romano and sliced chile.
- Toss thoroughly, adding reserved pasta water a little at a time as needed, until the sauce becomes creamy and coats the pasta.
- Taste and season with additional salt and black pepper as needed.
- Divide among serving bowls and sprinkle generously with the reserved scallion greens.
Tip: Add the Pecorino off the heat, as directed. This helps the cheese melt smoothly into the corn purée and pasta water rather than becoming grainy or clumping.
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