Sort ingredients
userdd6767
QR Code
Listen
Pdf
Place corn cobs in a large pot of salted water and bring to a boil.
When boiling, remove and discard the cobs, add pasta, and cook until al dente, reserving 2 cups of the pasta water before draining.
Meanwhile, heat a 12-inch sauté pan over medium-high. When hot, add olive oil, leeks, salami, chili paste, fennel seeds and a pinch of salt. Cook, stirring constantly, until the edges of the leeks and salami turn golden brown, about 6 minutes.
Add butter, corn kernels, another pinch of salt, and 1 teaspoon black pepper to the pan. Continue stirring until the corn has just begun to shine and release its aroma, about 3 minutes.
In a large metal mixing bowl, whisk together pecorino, Parmesan, eggs and egg yolk plus one cup of reserved pasta water, working quickly so as not to scramble the eggs. Gently fold the pasta and the corn and salami mixture into the cheese mixture until a creamy sauce forms and coats pasta evenly, adding more pasta water if necessary.
Serve immediately, topped with torn basil leaves and some of the reserved corn silks, if desired.