© Con Poulos
Active Time
N/A
Total Time
1 HR 30 MIN
Yield
Serves : 6

Union Square Cafe’s chef Carmen Quagliata makes his inspired version of spaghetti and meatballs with whole-wheat pasta, corn cream, corn kernels and chanterelles. Wine director Jason Wagner finds Montebruno’s vibrant Willamette Valley Pinot Noir is the perfect foil for the earthiness of the dish. Slideshow: Spaghetti Recipes

How to Make It

Step 1    

In a medium saucepan, melt 2 tablespoons of the butter. Stir in 2 cups of the corn and season with salt and pepper. Add 2/3 cup of water and bring to a simmer; remove from the heat. Transfer the corn and water to a blender and puree until smooth. Strain the corn cream through a fine sieve into a small bowl, pressing on the solids; discard the solids.

Step 2    

In a skillet, heat 1 tablespoon of the olive oil. Add 1/2 teaspoon each of the sage and thyme and cook over moderate heat until fragrant, 30 seconds. Scrape the oil into a bowl and stir in the milk and breadcrumbs. Add the pork, parsley, garlic, coriander, allspice, 2 tablespoons of the grated cheese, 2 teaspoons of kosher salt and 1/2 teaspoon of pepper and mix well. Form the mixture into 12 meatballs and transfer to a plate.

Step 3    

In a nonstick skillet, heat the remaining 2 tablespoons of olive oil. Add the meatballs and cook over moderately high heat until browned all over, about 5 minutes. Transfer to a plate. Add 4 tablespoons of the butter and the mushrooms to the skillet and season with salt and pepper. Cook, stirring occasionally, until lightly browned, about 3 minutes. Using a slotted spoon, add the mushrooms to the meatballs.

Step 4    

Add the remaining 2 1/2 cups of corn kernels to the skillet and cook over moderately high heat, stirring, for 1 minute. Add the shallots and the remaining 1/2 teaspoon each of sage and thyme, reduce the heat to moderate and cook, stirring occasionally, until the shallots are softened, about 3 minutes. Add the wine and vinegar and cook for 1 minute. Stir in the chicken broth and bring to a boil. Cook until the broth is reduced by half, about 15 minutes.

Step 5    

Add the meatballs and mushrooms to the skillet and cook, stirring, until the sauce is thickened and the meatballs are cooked through, 5 to 7 minutes. Transfer the meatballs to a plate and keep warm.

Step 6    

Meanwhile, cook the pasta in a pot of salted boiling water until al dente. Drain, reserving 1/2 cup of the pasta water.

Step 7    

Return the pasta and pasta water to the pot. Add the corn mixture, corn cream and the remaining 4 tablespoons of butter and 6 tablespoons of cheese and cook, tossing, until the pasta is coated with a thick sauce. Season with salt and pepper. Top with the meatballs, garnish with more cheese and serve at once.

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