Ingredients
Scale
- 1 Bag Mrs. Miller’s Fine Noodles, cooked al dente
- 1/4 Cup Extra Virgin Olive Oil
- 1 Cup Amish Sweet Corn, shucked and blanched
- 4 Cloves Fresh Garlic, minced
- 1 TBS Fresh Cracked Black Pepper
- 1 Cup Pecorino Romano Cheese, grated with 1/4 Cup reserved
- Salt, to taste
Instructions
- Heat Extra Virgin Olive Oil in a large sauté pan. Add Garlic, Black Pepper, and Corn. Sauté just long enough that the Garlic is translucent being careful not to burn or brown it.
- Reserve Pasta water before draining Mrs. Miller’s Fine Noodles. Add the drained Egg Noodles to the pan and toss to coat. If it seems dry, add reserved pasta water a few tablespoons at a time until you reach desired consistency.
- Add 3/4 Cup of Pecorino Romano and toss to melt. Salt if desired but keep in mind Pecorino Romano is a very salty cheese.
- Serve hot with additional cheese and a twist of Cracked Pepper on top.
Notes
Pro Tip: Pick the right cheese. Parmesan Reggiano is also a nice salty cheese for Amish Sweet Corn Cacio e Pepe; however, it has a stronger flavor that could overpower the corn. Pecorino Romano made from Sheep’s milk is more delicate in flavor. We highly suggest Locatelli if you can find it in a market near you. Any cheese shop or delicatessen should carry it or know where to find it.
- Prep Time: 10 Minutes
- Cook Time: 15 minutes