Spicy Corn Carbonara Pasta (Printable Recipe)
Bright corn, bacon, and silky sauce create a satisfying, not-too-heavy take on a classic Italian-inspired pasta.
# Ingredients You'll Need:
→ Main Ingredients
01 -
16 ounces (450 grams) bucatini, linguine, or spaghetti
02 -
1 garlic clove, chopped really small
03 -
1 red onion, chopped up super fine
04 -
8 slices of smoked bacon, cut into little pieces
05 -
4 corn cobs, kernels sliced off and keep the juice too
→ Sauce and Seasonings
06 -
Chives, minced for topping at the end
07 -
Black pepper, freshly cracked, add as much as you want
08 -
Kosher salt to your liking
09 -
0.5 teaspoon red pepper flakes
10 -
Around 50 grams Parmesan cheese, shredded fresh (about 1/2 cup)
11 -
About 80 ml heavy cream (just over 1/3 cup)
12 -
2 big egg yolks
# Steps to Follow:
01 -
Dish up your pasta, toss on some chopped chives, and get it to the table while it's still steaming.
02 -
Mix up your egg yolks and cream in a little bowl. Scoop this into your skillet and toss everything fast so you get a creamy sauce. Add in Parmesan, plenty of black pepper, and the bacon you set aside. Stir until it all looks awesome.
03 -
Pour your saved pasta water into the skillet with the corn. Turn the heat up a notch. Let it bubble a bit, then tip in the pasta. Mix everything really well.
04 -
Boil a big pot of salted water. Toss in the pasta and let it cook until it's got a little bite—about 8 to 10 minutes. Save about a cup of the water the pasta cooked in and then drain the rest.
05 -
Back in your skillet, put in the finely chopped onion and cook until it's soft. Spoon in your corn and garlic, cook for another few minutes till things smell nice. Throw in some salt and red pepper flakes, and let it hang out on low heat.
06 -
Put those bacon pieces in a hot skillet. Cook and stir every now and then till the bacon's super crispy and the fat's cooked out—should take 5 or 6 minutes. Scoop bacon out with a slotted spoon onto paper towels.
07 -
Hold each corn cob upright and cut the kernels off into a bowl, making sure to catch those sweet juices. Toss the cobs once you're done.
# Extra Tips:
01 -
It works best if you grate Parmesan yourself and take the skillet off the heat before mixing in the eggs, so the sauce stays smooth.