Corn Carbonara
Juicy fresh corn kernels, bright lemon juice, al dente spaghetti, parmesan cheese and herbs give this delicious corn carbonara plenty of incredible flavor.
Servings: 4
Equipment
Ingredients
- 12 Ounces spaghetti uncooked
- 6 Slices bacon thick-cut
- 4 Ears corn
- 2 Tablespoons butter
- ½ Cup herbs fresh chopped thyme, basil, rosemary, etc.
- 1 Tablespoon garlic fresh, minced
- ½ Teaspoon salt
- ¼ Teaspoon black pepper freshly ground
- 6 egg yolks
- ¾ Cup parmesan freshly shredded, plus more to serve
- 1 lemon 1 Tablespoon zest plus the juice
- basil leaves fresh for garnish
- extra virgin olive oil optional
Instructions
- Cook the spaghetti according to the package directions. Reserve ½ cup of the pasta water, then drain the pasta.
- Preheat the oven to 400°F.
- Put the bacon and corn in a large skillet with edges so the bacon grease doesn’t drip off while cooking.
- Combine the butter, herbs, garlic, salt and pepper in a blender and pulse a few times, then brush this mixture over the corn.
- Put the pan in the oven and bake for 10 minutes, flipping the corn after 5 minutes.
- Remove the corn but continue baking the bacon for another 5 to 10 minutes until crispy.
- Cut the corn kernels off the cob and crumble the crispy bacon.
- Put the egg yolks in a blender, add the remaining herb butter, half of the corn, the parmesan cheese, lemon zest and juice, and begin to blend. Slowly pour in the hot pasta water.
- Toss the hot spaghetti with the egg sauce until well coated. Add the remaining corn and the crumbled bacon.
- Serve the pasta with a sprinkle of parmesan and some fresh basil leaves on top. You can also drizzle with extra virgin olive oil if liked.
Notes
Reserve the pasta water: This thins the sauce but contains some of the pasta starch so it doesn't thin it too much.
Crisp up the bacon: The bacon crumbles more easily and tastes best when it's cooked to crispy.
Serve immediately: This is the kind of dish that should be served as soon as it's cooked and not left to stand (the sauce might separate a little if so).
Crisp up the bacon: The bacon crumbles more easily and tastes best when it's cooked to crispy.
Serve immediately: This is the kind of dish that should be served as soon as it's cooked and not left to stand (the sauce might separate a little if so).
Nutrition
Calories: 507kcal | Carbohydrates: 69g | Protein: 23g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 307mg | Sodium: 620mg | Potassium: 304mg | Fiber: 4g | Sugar: 4g | Vitamin A: 716IU | Vitamin C: 16mg | Calcium: 300mg | Iron: 2mg
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