- Bring a large pot of water to a rolling boil over high heat. Salt the water. When the salt has dissolved, add the pasta and cook until al dente. Meanwhile, in a medium sauté pan melt the butter; add the radish ministicks® and cook for 1 minute, moving the pan to toss the radishes. To the sauté pan, add the super sweet corn and a small ladle of the pasta water; bring to a boil and add 1 1/2 cups of the Pecorino Romano and the pepper. Using a spoon, mix vigorously and quickly to form a creamy paste.
- When the pasta is cooked, use a large strainer to remove it from the cooking water and quickly add it to the sauce in the pan, keeping the cooking water boiling on the stove. Toss vigorously, adjusting with additional hot water a tablespoon or two at a time as necessary to melt the cheese and to obtain a thick sauce that completely coats the pasta.
- Divide equally among plates and sprinkle each portion with some of the remaining Pecorino Romano and pepper to taste. Serve immediately.
Recipe by Chef Todd Fisher