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Tagliatelle with charred corn, salad onion and cream sauce
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Serves: 4 as a light supper or a starter
2 sweetcorn cobs
2 tbsp olive oil
5 salad onions, sliced
250g dried egg tagliatelle
1 garlic clove, crushed
90ml single cream
75g pecorino cheese, finely grated
1. Preheat the grill to medium-high (about 230˚C). Brush the corn with 1 tbsp oil and season. Grill for 10-12 minutes, turning every 2-3 minutes, until well browned. Leave to cool a little, then carefully slice the kernels from the cobs.
2. Put the remaining 1 tbsp oil in a frying pan over a medium heat. Add the salad onion and cook for 5 minutes, stirring, until softened. Meanwhile, cook the pasta in boiling, salted water for 2 minutes less than pack instructions, until al dente. Retain a small cupful of the cooking water, then drain in a colander.
3. Stir the garlic and corn kernels into the onion for 1 minute. Add the cream and heat gently before adding the pasta with 2 tbsp cooking water, the pecorino and some black pepper. Remove from the heat, toss with tongs to make a silky sauce and serve straight away.
This recipe first appeared in Waitrose Food, August 2017 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
Per serving 1889kJ
This recipe was first published in August 2017.