Weekly Winner: Corny Carbonara with a Kick

If I absolutely HAD to pick a favorite pasta dish (which would be like choosing your favorite child, or favorite cheese – yeah, impossible!) I would say pasta carbonara would have to be it.  If I’m at a restaurant that has pasta carbonara on the menu, there is a very good chance I’m going to order it. I am not, however, a purist when it comes to carbonara.  I have no problems with tinkering as long as the basic components are there: string pasta (preferably bucatini) egg yolk, bacon or pancetta, and a sprinkling of parmesan.

So when I came across this recipe for Spicy Corn Carbonara on Pure Wow, I was hooked.  This is so good.  Not only good, downright luscious.  I imagine it will only be better this summer when the local fresh corn is at its peak.  Regardless, I will be making this — a lot.  While some homes have “house wines” or “house salads”… this will be my new “house pasta”  Bon Appetito!

Spicy Corn Carbonara

Serves 6 (so they say, however in our house it was more like 4 servings)

Ingredients:

4 ears corn

2 strips bacon, diced

1 red onion, minced

1 clove garlic, minced

Kosher Salt

1/2 tsp crushed red pepper flakes

1 lb bucatini (or spaghetti or linguini, but bucatini is best)

2 large egg yolks

1/2 cup heavy cream

1/2 cup grated Parmesan cheese

Freshly ground black pepper

Chives for serving

Procedure:

  1. Cut the corn off the cob with a sharp knife. Transfer kernels to a bowl and firmly scrape the knife against the cob to release any liquid.  Discard the cobs.
  2. Heat a large skillet over medium heat.  Add the bacon and cook until the fat has rendered and it’s very crisp, 5 to 6 minutes. Remove the bacon from the pan with a slotted spoon and drain on paper towels.
  3. Add the red onion and cook, stirring occasionally, until it’s tender, about 4 minutes. Add the corn and garlic and cook until the garlic is fragrant, about 3 minutes.  Season with the salt and red pepper flakes and reserve over low heat.
  4. Bring a large pot of salted water to a boil over medium-high heat.  Add the pasta and cook until al dente, 8 to 10 minutes.  Scoop out and reserve 1 cup of the pasta water, then drain the pasta.
  5. Stir the pasta water into the corn mixture.  Raise heat to medium and bring the liquid to a gentle simmer.  Add the pasta to the skillet and toss to combine.
  6. In a small bowl, whisk together the egg yolks and cream. Add to the skillet and toss well to coat.  Add the Parmesan, plenty of black pepper and reserved bacon and toss to combine.  Garnish with the chives.

 

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