Cacio e Pepe Corn with Kampot Red or Black Pepper

Cacio e Pepe Corn with Kampot Red or Black Pepper
The Roman pasta specialty, cacio e pepe, is equally superb when applied to summer’s corn-on- the-cob and an excellent way to savor both Kampot Red and Black peppercorns. Should you wish to gild the “cob” further, go for the addition of crispy crumbled pancetta to take the recipe from cacio e pepe to carbonara.

Ingredients

  • 6 ears local, in-season corn, husked and just cooked
  • 6 tablespoons salted cultured butter, at room temperature
  • 4 ounces freshly and finely grated Pecorino Romano cheese
  • Freshly cracked Red or Black Kampot peppercorns
  • 3 ounces diced pancetta, cooked until crispy, drained, and crumbled (optional)

Instructions

Slather the hot ears of corn with the cultured butter, sprinkle with the Pecorino Romano and top off generously with the cracked pepper, followed by crumbled pancetta, if using. Serve at once.

Serves 6

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