Exactly what it sounds like:
8 oz. aged Pecorino Romano or Parmesan, finely grated , plus more for servingCook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; add corn about 30 seconds before pasta is done cooking. Drain, reserving 1 cup pasta cooking liquid. Return pasta and corn to the pot.
While pasta is cooking, toss 8 oz. cheese and 2 tsp. pepper in a medium bowl to combine. Add 1/3 cup cold water and use a fork to mash mixture into a thick paste . Still mashing, add more water a tablespoonful at a time until paste is about the consistency of cream cheese. Add cheese mixture to pot with pasta and corn. Using a rubber spatula, toss pasta until coated . Tossing constantly, add reserved pasta cooking liquid a splash at a time until a glossy sauce forms .Related Video
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