Fresh Corn Carbonara
recipe by Anna Stockwell for Epicurious
Ingredients:
- 12 ounces spaghetti or other pasta
- salt
- 6 slices thick-cut bacon (about 6 ounces), cut into 1/4″ strips
- 4 ears of corn, kernels cut off (about 3 cups), cobs reserved
- 1/2 cup heavy cream
- Freshly ground black pepper
- 1/2 cup grated Parmesan (about 2 ounces), plus more to serve
- 1/2 cup fresh basil leaves, coarsely chopped, divided
Directions:
- Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain.
- 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.
- Toss hot pasta in a large bowl with corn sauce, 1/2 cup Parmesan, and half each of the remaining corn kernels, bacon, and basil.
- Divide pasta among bowls and top with remaining corn kernels, bacon, and basil. Season with pepper and top with Parmesan. Serves 4.
Serve this with a big green salad full of tomatoes, red onion, and cucumber and dressed with oil & vinegar – incredible summer bounty! Fresh berries and cheese would make a perfect dessert!
Don’t forget to check our recipe archive for more amazing corn recipes.
