Spicy Corn Carbonara Pasta (Printable Version)
Bright corn, bacon, and silky sauce create a satisfying, not-too-heavy take on a classic Italian-inspired pasta.
# Ingredients:
→ Main Ingredients
01 -
4 fresh corn cobs, kernels removed with any liquid reserved
02 -
8 strips smoked bacon, diced
03 -
1 red onion, finely minced
04 -
1 garlic clove, finely minced
05 -
16 ounces (450 grams) bucatini, spaghetti, or linguine
→ Sauce and Seasonings
06 -
2 large egg yolks
07 -
80 milliliters heavy cream (approximately 1/3 cup)
08 -
50 grams Parmesan cheese, freshly grated (approximately 1/2 cup)
09 -
0.5 teaspoon crushed red pepper flakes
10 -
Kosher salt, to taste
11 -
Freshly ground black pepper, to taste
12 -
Chives, finely chopped, for garnish
# Steps:
01 -
Slice corn kernels from the cobs with a sharp knife, collecting kernels and liquid in a bowl. Discard cobs.
02 -
Heat a large skillet over medium heat. Add diced bacon and cook, stirring occasionally, until fat is rendered and bacon is deeply crisp, about 5 to 6 minutes. Remove bacon with a slotted spoon and drain on paper towels.
03 -
Add minced red onion to the skillet and cook, stirring, until tender, about 4 minutes. Add corn kernels and minced garlic; cook until garlic is fragrant, about 3 minutes. Season with kosher salt and crushed red pepper flakes. Keep mixture warm over low heat.
04 -
Bring a large pot of salted water to a rolling boil over medium-high heat. Add pasta and cook until al dente, 8 to 10 minutes. Reserve 240 milliliters (1 cup) of pasta cooking water. Drain the pasta.
05 -
Add reserved pasta water to the skillet with the corn mixture and raise heat to medium. Simmer gently, then add drained pasta to the skillet and toss thoroughly to combine.
06 -
In a small bowl, whisk together egg yolks and heavy cream. Pour mixture into skillet, tossing pasta vigorously to create a silky sauce. Stir in grated Parmesan, generous black pepper, and reserved crisp bacon. Combine evenly.
07 -
Plate the pasta and garnish with chopped chives. Serve immediately while hot.
# Notes:
01 -
For best results, use freshly grated Parmesan and toss egg mixture off direct heat to prevent scrambling.