Creamy Sweet Corn and Brown Butter Ricotta Pasta
A comforting pasta dish bursting with the flavors of sweet corn and brown butter, enriched with creamy ricotta cheese.
Ingredients
Pasta ingredients
- 12 oz Pasta (fettuccine or pappardelle)
- 2 cups Sweet corn (fresh or frozen) Use fresh corn for best flavor, frozen is a good alternative.
- 1 cup Ricotta cheese Homemade ricotta can enhance creaminess.
- 4 tbsp Unsalted butter For making brown butter.
- to taste Salt Add to taste.
- to taste Pepper Add to taste.
- for garnishing Fresh basil or parsley Adds color and flavor.
Instructions
Preparation
- Begin by boiling a large pot of salted water. Add your pasta and cook according to package instructions until al dente. Reserve about a cup of pasta water before draining.
- In a skillet over medium heat, melt the unsalted butter. Watch it closely as it begins to foam and then turn golden brown. This should take about 4-5 minutes. Stir frequently to prevent burning. Once ready, remove from heat.
- In the same skillet, add the sweet corn. If using fresh corn, sauté until browned. Cook for 3-4 minutes until tender.
- Add the cooked pasta directly to the skillet with the corn. Mix in the ricotta cheese and about half of the reserved pasta water. Stir until everything is well combined, adding more pasta water if necessary to achieve a creamy consistency.
- Add salt and pepper to your liking.
- Plate the pasta, drizzle with additional brown butter if desired, and top with fresh herbs like basil or parsley.
Notes
To enhance the dish, use starchy pasta water to adjust the sauce's consistency. Avoid overcooking the pasta for the best texture.