Creamy Casarecce with Charred Corn, Garlic Shiitake and Pecorino with Chives

Instructions

1. 1

   1. Bring a large pot of salted water to a boil. Meanwhile, heat a large cast-iron or heavy skillet over medium-high heat for 2 minutes. Add 1 tablespoon olive oil and the corn; cook for 4 to 5 minutes, stirring only a couple of times, until well browned with charred spots. Remove half of the corn for garnish and leave the rest in a bowl.

2. 2

   2. In the same skillet, add the remaining tablespoon of olive oil and the shiitake mushrooms. Cook over medium-high heat for 5 to 6 minutes until they release their moisture and turn golden. Add the butter, shallot, and garlic, and cook 2 more minutes over medium heat until the shallot is tender and fragrant.

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   3. Pour in the dry white wine and scrape up the browned bits from the pan. Cook for 1 to 2 minutes until the alcohol is almost fully reduced. Stir in the cream, lemon zest, black pepper, and salt, reduce to medium-low heat, and cook for 2 minutes until the mixture comes together.

4. 4

   4. Transfer the corn from the bowl to a blender with 120 ml (1/2 cup) of pasta cooking water once available. Blend until mostly smooth with a rustic texture. Add this corn cream to the skillet with the shiitake and stir well.

5. 5

   5. Cook the casarecce in the boiling water according to the package instructions until al dente, usually 9 to 11 minutes. Reserve 240 ml (1 cup) of pasta water and drain the pasta.

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   6. Add the drained pasta to the skillet with the sauce. Gradually add the pecorino, stirring constantly so it melts without clumping. Add enough reserved pasta water to create a glossy, creamy sauce that coats the pasta well, about 120 to 240 ml (1/2 to 1 cup) as needed.

7. 7

   7. Add the lemon juice and most of the chives, then toss for 30 seconds over low heat. Taste and adjust with salt and pepper.

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   8. Serve immediately topped with the reserved charred corn, the remaining chives, and extra pecorino if desired. If you prefer a lightly gratinéed finish before serving in an oven-safe dish, place it under heat at 425°F (220°C) for 3 to 4 minutes just to lightly brown the cheese.