Fresh Corn Carbonara
Serves: 3
Ashlynn O'Reilly
1 January 1970
Based on User reviews:
58
Spice
51
Sweetness
54
Sourness
42
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
Directions:
1
Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente; drain
2
Meanwhile, fry bacon in a large skillet over medium-high heat, stirring occasionally, until crisp
3
Using a slotted spoon, transfer bacon to paper towels to drain (reserve fat)
4
Scrape excess corn milk from cobs into a blender by firmly running the back of a chef's knife down the sides
5
Add cream, half of the corn kernels, 1/4 tsp
6
Salt, 1/4 tsp
7
Pepper, and 2 Tbsp
8
Reserved bacon fat
9
Purée until a smooth sauce forms
10
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
11
Divide pasta among bowls and top with remaining corn kernels, bacon, and basil
12
Season with pepper and top with Parmesan
13
Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente; drain
14
Meanwhile, fry bacon in a large skillet over medium-high heat, stirring occasionally, until crisp
15
Using a slotted spoon, transfer bacon to paper towels to drain (reserve fat)
16
Scrape excess corn milk from cobs into a blender by firmly running the back of a chef's knife down the sides
17
Add cream, half of the corn kernels, 1/4 tsp
18
Salt, 1/4 tsp
19
Pepper, and 2 Tbsp
20
Reserved bacon fat
21
Purée until a smooth sauce forms
22
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
23
Divide pasta among bowls and top with remaining corn kernels, bacon, and basil
24
Season with pepper and top with Parmesan