FETTUCCINE WITH CORN CREMA AND CHARRED GREEN ONIONS

fettuccine

From Mastering Pasta by Marc Vetri and David Joachim (Ten Speed Press, 2015)

Makes 4 to 6 servings

2 tablespoons olive oil
2 tablespoons finely chopped yellow onion
2 large ears corn, shucked and kernels cut from cobs
¼ cup water
Kosher salt and freshly ground black pepper
3 small green onions, trimmed
1 pound fresh pappardelle
1 chunk ricotta salata cheese, for grating (optional)

Heat 1 tablespoon of the oil in small saucepan over medium heat. Add the yellow onion and sweat it until it is soft but not browned, 2 to 3 minutes. Add all but ¼ cup of the corn kernels and the water. Simmer the corn gently until it is heated through and almost tender, 3 to 4 minutes. Taste the mixture, adding salt and pepper until it tastes good to you. Transfer the mixture to a blender and puree until smooth.

Heat a cast-iron skillet over high heat until it is smoking hot. Add the green onions and cook, turning once, until charred on two sides, about 1 minute per side. Remove the skillet from the heat, transfer the onions to a cutting board, and and chop finely.

Heat a large, deep skillet over medium heat and pour in the remaining 1 tablespoon oil. When the oil is hot, add the reserved ¼ cup (40 g) corn kernels and the chopped green onions and cook, stirring, for 1 minute, then stir in the corn crema. Keep warm over very low heat.

Bring a large pot of salted water to a boil. Drop in the fettuccine and cover the pot to quickly return the water to a boil. Cook the pasta until tender but still a little chewy, 4 to 5 minutes. Using a spider strainer or tongs, drain the pasta by transferring it to the pan of sauce. Reserve the pasta water.

Add about ½ cup of the pasta water and cook the mixture over medium-high heat, tossing and stirring vigorously until the sauce reduces slightly, becomes very creamy, and coats the pasta, about 2 minutes. Keep the pasta moving until pasta and sauce become one thing in the pan, adding a little more pasta water if necessary to create a creamy sauce. Taste it, adding salt and pepper until it tastes good to you.

Dish out the pasta onto warmed plates and grate the ricotta salata over the top.

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