Carbonara & Corn

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I use corn in a lot of my recipes. It’s such a great, simple addition to any recipe. I love the extra bite of sweetness, color and texture it brings to each dish. Adding corn to carbonara compliments flavors in the pancetta and cheese fabulously! 

Ingredients

  • 1lb spaghetti

  • 1/4 pound chunk of pancetta from the deli, diced

  • 2 cups grated Parmesan cheese

  • 4 egg yolks

  • 1 cup heavy whipping cream, plus a little more to thin sauce if you need to

  • 1 can of corn, rinsed

  • cracked black pepper

  • Salt

  • fresh parsley, chopped

Instructions

  1. Start boiling water for pasta.

  2. Heat a pan add diced pancetta, saute until cooked/crispy. Set aside and keep warm, you can drain some of the oil/fat.

  3. Add pasta to water and cook until al dente.

  4. In the meantime, in a mixing bowl add: egg yolks, 1 1/2 cups of Parmesan, 1 cup heavy cream sprinkle of salt and cracked pepper. Whisk together until combined but don't beat. Parmesan cheese and pancetta contain salt already and you will add salt to pasta water, so just a sprinkle in this mixture is enough. Set mixture aside.

  5. Drain pasta and return to pot. Add cream mixture, stir and toss rapidly to avoid cooking the eggs. Add drained and rinsed corn. Then add the warm pancetta with some of the oil/fat from pan. Mix together until well combined. 

  6. Serve immediately, garnish with chopped parsley, sprinkle more Parmesan cheese and freshly cracked black pepper. 

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PastaDanielle SimoneComment