- 1 lb dry medium pasta (such as rotini or gemelli)
- Kernels from 3-4 ears of corn
- 8oz container Carolina Flavors Cacio e Pepe Butter
- Grated Pecorino or Parmesan (optional)
Cook pasta in a large pot of boiling salted water, according to package instructions. Add corn about 30 seconds before pasta is done to al dente. Drain, reserving 1 cup pasta cooking water. Return corn and pasta to the pot.
Add Cacio e Pepe butter to the pasta and corn mixture and stir while hot, adding reserved pasta water as needed to attain a silky-textured sauce.
Finish with extra cracked pepper and grated cheese (if using.)