Linguine d'Agosto

Boil water in a pot and add corn cobs to infuse the pasta with corn flavor.

Add salt to the boiling water and then add the linguine to cook.

Chop shallots and add them to a pan with olive oil over heat.

Add black pepper to the hot oil to enhance its flavor.

Grate pecorino romano cheese, focusing on the rind for better melting.

After 90 seconds, add some pasta water to the pan (about half a coffee mug).

Add the undercooked linguine to the pan and simmer with the sauce.

Remove the pan from heat and add the grated pecorino romano cheese, stirring to combine.

Equipment Needed

Spice Level:

Allergens