Equipment
Ingredients
Corn Broth & Base
- 500 ml vegetable stock
- 2 sweet corn, kernels removed, cobs reserved
Aromatics & Pasta
- 15 ml extra virgin olive oil
- 1 shallot, finely minced
- 1 garlic, finely minced
- 150 g fregola sarda, dry
Finishing
- 30 g unsalted butter, cold, cubed
- 40 g parmigiano-reggiano, finely grated
- kosher salt
- black pepper, freshly cracked
- 5 g fresh basil, chiffonade or torn
Nutrition (per serving)
Method
In a small saucepan, bring the vegetable stock and the stripped corn cobs to a gentle simmer over medium heat. Keep warm while you prepare the dish. This infuses the stock with a deep, sweet corn flavor.
Heat the olive oil in a large skillet over medium heat. Add the minced shallot and a pinch of salt. Cook until softened and translucent, about 3 minutes. Add the garlic and cook for 1 minute more until fragrant.
Add the dry fregola to the skillet. Stir constantly to coat the pasta in the oil and lightly toast it. Continue for about 2 minutes until it emits a slightly nutty aroma.
Remove the corn cobs from the warm stock and discard. Pour half of the hot stock into the skillet with the fregola. Bring to a gentle boil, then reduce the heat to maintain a simmer. Stir frequently to release the starches.
As the liquid absorbs, continue adding the remaining stock one ladle at a time. Halfway through the cooking process, fold in the reserved corn kernels. Continue cooking and stirring until the fregola is tender with a slight chew, about 12 to 14 minutes total.
Remove the skillet from the heat. Vigorously stir in the cold, cubed butter until fully melted. Gradually shower in the grated Parmigiano-Reggiano while stirring continuously to create a smooth, emulsified cream sauce. Season with salt and freshly cracked black pepper.
Divide the creamy fregola between two warmed bowls. Garnish with fresh basil or chives and an extra grating of Parmigiano-Reggiano if desired. Serve immediately.
Chef's Notes
- Treating pasta like risotto (a technique called pasta risottata) forces the starches to release directly into the cooking liquid, creating a velvety sauce without the need for heavy cream.
- Milking the cob is a zero-waste technique that brings immense flavor. You can even run the back of your knife down the stripped cob to extract the corn milk directly into your simmering stock.
- Using cold butter during the final emulsion step (mantecatura) drops the temperature of the pan slightly, which prevents the cheese from splitting while ensuring a rich, glossy finish.
- Finely grating your Parmesan with a microplane ensures it melts instantly. Pre-grated cheese contains anti-caking agents that will make your final sauce grainy.
Storage
Refrigerator: 3 days — Store in an airtight container. The pasta will continue to absorb liquid and may become softer over time.
Reheating: Reheat gently on the stovetop over low heat, adding a splash of water or vegetable stock to re-emulsify the sauce.
