Corn Cacio e Pepe


  • 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.)