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Fresh Corn Carbonara Recipe

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This recipe for Fresh Corn Carbonara is from The Wiersch Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 oz spaghetti, linguine or parpadelle
Kosher salt
6 slices bacon, cut into 1/4 inch strips
4 ears of corn, kernels cut off and cobs reserved
1/2 cup heavy cream
Freshly ground black pepper
1/2 cup grated parmesan, plus more to serve
1/2 cup fresh basil, coarsely chopped and divided
Directions:
Directions:
Cook spaghetti 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 with corn sauce, 1/2 cup Parmesan, and half each of the remaining corn kernels, bacon, and basil in a large bowl.

Divide pasta among bowls and top with remaining corn kernels, bacon, and basil. Season with pepper and top with Parmesan.

 

 

 

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