Fresh Corn Carbonara Food
FRESH CORN CARBONARA
A raw creamed corn sauce takes the place of the traditional eggs in this silky summer-fresh "carbonara."
Provided by Anna Stockwell
Categories Milk/Cream Pasta Side Kid-Friendly Quick & Easy Parmesan Corn Dinner Summer Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield 4 Servings
Number Of Ingredients 8
Steps:
- 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.
THE BEST CARBONARA
Now this is our idea of comfort food. Creamy and rich, it's the quintessential dish for a chilly evening. We like to splurge every once in a while and add a knob of butter to the cheesy egg sauce just to round it out. We've left that option up to you, however. Either way, we can't think of a more classic or satisfying pasta dish.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil over high heat.
- Whisk together the eggs, yolks, Parmesan, Pecorino, pepper and butter if using in a large bowl until well combined.
- Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain the pasta.
- Meanwhile, cook the pancetta in a large skillet over medium heat, stirring occasionally, until crisp, about 8 minutes. Add the spaghetti and half the reserved pasta cooking water to the skillet and toss to combine.
- Add the egg mixture and toss to coat. Cook, tossing continuously to avoid scrambling the eggs, until the sauce is creamy, thinning it with the remaining pasta water if it becomes too thick (it should be saucy but not watery), about 1 minute.
- Divide the pasta among plates and sprinkle with more grated Parmesan.
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- Cook spaghetti in well-salted water, about 1 minute shy of package directions. (The water should be salty like the sea.) You want it al dente: to absorb the corn and cream sauce when you pour that over it. When the pasta is al dente, drain it, and pour it back into the pot you used to cook it in. Cover it with a lid to keep it hot until you pour the sauce over it.
- Meanwhile, fry the bacon in a large skillet over medium high heat until crisp. Drain bacon on paper towels. Crumble or chop the bacon into bite sized pieces. Pour all but about 2 T. of the bacon grease off of the skillet, and return skillet to the heat. Sauté the minced garlic and red pepper flakes for about 1 minute. You don't want the garlic to burn. Set aside.
- Scrape the excess corn cob milk/remnants of corn kernels off the cobs, using the back of a chef's knife. Scrape that, half of the corn kernels, sea salt, freshly ground black pepper, the bacon fat with the sautéed garlic and red pepper flakes, and the half and half into a blender. Purée until a smooth sauce forms.
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- Generously salt a large pot of water and bring to a boil. Cook the spaghetti until al dente. Drain.
- While the spaghetti cooks, cook the bacon in a large skillet over medium heat until crispy about 5 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate.
- Pour all but about 3 tablespoons worth of bacon fat from the pan. Return pan with the reserved bacon grease to medium heat. Add in the corn and garlic and cook until the garlic is fragrant, about 2 minutes. Remove from heat and transfer half of the corn mixture to a blender, keeping the rest in the pan for later. Add the half and half to the blender, Process until smooth.
- Add the hot pasta and the corn sauce to the skillet and toss together along with the parmesan cheese. Heat over medium-low heat to warm through. Season with the red pepper flakes, salt, and pepper to taste, and sprinkle in the fresh chives and bacon.
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