Fresh Corn Carbonara
A summery twist on classic carbonara, combining crispy bacon, fresh corn, and creamy Parmesan sauce tossed with perfectly cooked pasta. Fresh basil adds a bright finish to this decadent pasta dish.
Ingredients
- •12 ounces spaghetti or linguine
- •1 to taste Kosher salt
- •6 slices thick-cut bacon
- •4 ears corn
- •½ cup heavy cream
- •1 to taste black pepper
- •½ cup grated Parmesan
- •½ cup fresh basil leaves
- •coarsely chopped
- •divided
Cooking Instructions
- 1.
Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente; drain.
10 min
- 2.
Meanwhile, fry bacon in a large skillet over medium-high heat, stirring occasionally, until crisp. Using a slotted spoon, transfer bacon to paper towels to drain (reserve fat). Scrape excess corn milk from cobs into a blender by firmly running the back of a chef's knife down the sides. Add cream, half of the corn kernels, 1/4 tsp. salt, 1/4 tsp. pepper, and 2 Tbsp. reserved bacon fat. Purée until a smooth sauce forms.
15 min
- 3.
Toss hot pasta with corn sauce, 1/2 cup Parmesan, and half each of the remaining corn kernels, bacon, and basil in a large bowl.
3 min
- 4.
Divide pasta among bowls and top with remaining corn kernels, bacon, and basil. Season with pepper and top with Parmesan.
2 min
