Elote Cacio e Pepe Pasta

• •1 lb spaghetti or bucatini pasta
• •3 ears fresh sweet corn, kernels stripped from cobs
• •3 tablespoon unsalted butter, divided
• •1 tablespoon olive oil
• •1.5 tablespoon whole black peppercorns, coarsely crushed or freshly cracked
• •1 cup Pecorino Romano cheese, finely grated on a microplane
• •0.5 cup Cotija cheese, finely crumbled or grated
• •2 tablespoon Mexican crema or crème fraîche
• •1 teaspoon fresh lime zest
• •1 tablespoon fresh lime juice
• •0.5 teaspoon Tajín seasoning or ancho chili powder
• •0.3 cup fresh cilantro leaves, finely chopped
• • to taste kosher salt

Instructions

1. 1

   Bring a large pot of water to a boil, using about half the volume of water you normally would (around 3 quarts) to ensure an extra-concentrated, starchy pasta water. Salt the water lightly.

2. 2

   Heat olive oil and 1 tablespoon of butter in a large, wide skillet or sauté pan over medium-high heat. Add the corn kernels and a pinch of salt. Sauté without stirring for 2 minutes to get a deep blister and char, then stir and cook for another 2 to 3 minutes until tender and caramelized. Remove 1/4 cup of the charred corn and set aside for garnish.

3. 3

   Drop the pasta into the boiling water and cook until 2 minutes shy of al dente.

4. 4

   Lower the heat under the skillet to medium. Add the remaining 2 tablespoons of butter and the coarsely cracked black pepper to the corn. Toast the pepper in the foaming butter for about 60 to 90 seconds until extremely fragrant.

5. 5

   Ladle 3/4 cup of the boiling starchy pasta water into the skillet with the toasted pepper and corn, swirling vigorously to form a bubbling, emulsified base.

6. 6

   Using tongs, transfer the pasta directly from the boiling water into the skillet. Toss and stir continuously over medium heat for 1 minute so the pasta absorbs the pepper-infused sauce.

7. 7

   Remove the pan completely from the heat. Allow it to cool for 30 seconds to prevent the cheese from clumping. In a small bowl, combine the Pecorino Romano and Cotija cheese.

8. 8

   Sprinkle half of the cheese mixture over the pasta while tossing vigorously and adding splashes of warm pasta water as needed. Add the Mexican crema and the remaining cheese, tossing continuously until a glossy, clinging cream sauce forms around the noodles.

9. 9

   Stir in the lime juice and lime zest. Taste and adjust with a pinch of salt if needed.

10. 10

    Divide immediately among four warm bowls. Garnish with the reserved charred corn, a sprinkle of extra Cotija, chopped cilantro, a dusting of Tajín, and fresh lime wedges on the side.

Chef's Tips

• 💡Use less water than usual to cook the pasta; maximum starch concentration is the secret to emulsifying the Pecorino and Cotija without breaking or clumping.
• 💡Grating Pecorino Romano on a microplane produces a powdery texture that melts smoothly into the sauce rather than clumping.
• 💡Always pull the skillet off the direct heat before adding the cheese to avoid overheating and seizing the dairy fats.
• 💡Fresh corn cut straight from the cob offers superior crunch and sweetness, but thawed frozen fire-roasted corn works well in a pinch.