Best 2 Fresh Corn Carbonara Recipes

**Fresh Corn Carbonara: A Unique Fusion of Classic Italian and Summer Flavors**

Indulge in a culinary journey that seamlessly blends the richness of traditional carbonara with the vibrant freshness of summer corn. This innovative dish, crafted with tender corn kernels, crispy pancetta, creamy egg yolks, and a touch of Parmesan cheese, offers a delightful symphony of flavors and textures. Discover a collection of three delectable recipes that showcase the versatility of fresh corn carbonara, each offering unique twists on this classic pasta dish. Embark on a culinary adventure that promises to tantalize your taste buds and leave you craving more.

Let's cook with our recipes!

THE BEST CARBONARA

The Best Carbonara image

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

Ingredients

Kosher salt
4 large eggs, plus 2 large yolks
1 cup freshly grated Parmesan, plus more for sprinkling
1/2 cup freshly grated Pecorino Romano
1 tablespoon coarsely ground black pepper
2 tablespoons unsalted butter, at room temperature (optional)
1 pound spaghetti
One 12-ounce piece pancetta, cut into matchsticks

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.

CREAMY CORN PASTA WITH BACON

Creamy Corn Pasta with Bacon image

Corn is one of my favorite summer ingredients. It has a naturally creamy texture, making it perfect for this pasta dish. The kernels are pureed with sautéed shallots, emulating the creaminess egg yolks give to a traditional carbonara.

Provided by Elena Besser

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

Ingredients

Kosher salt and freshly ground black pepper
1 pound spaghetti
1 tablespoon extra-virgin olive oil
5 ounces thick-cut bacon, cut into 1/2-inch pieces
4 large shallots, grated (about 1 cup)
Kernels from 3 large ears sweet corn (about 3 cups)
1/2 teaspoon red pepper flakes
1 cup grated pecorino, plus more for garnish
1 bunch chives, thinly sliced

Steps:

Bring a large pot of water to a boil. Heavily salt the water and cook the pasta according to the package directions. Drain and reserve 2 to 3 cups of the pasta cooking water for later.
Meanwhile, heat the olive oil in a large heavy skillet over medium heat. Add the bacon and cook, stirring, until the fat has rendered and the bacon is crisped, 3 to 5 minutes. Remove with a slotted spoon onto a paper towel-lined plate.
Add the shallots to the same skillet and cook over medium heat until they have softened and start to turn translucent, 3 to 4 minutes Add the corn and red pepper flakes and cook, stirring occasionally, until tender, 4 to 5 minutes more.
Transfer the corn mixture to a blender along with 1/2 cup pasta cooking water and blend until smooth and the consistency of pasta sauce. Add the sauce back to the skillet along with 1/2 cup pecorino. Stir to combine and adjust salt and pepper to taste.
Add the pasta to the sauce and mix to combine. If the sauce feels too thick, add 1/4 cup of pasta cooking water at a time, stirring in between, until the desired consistency is reached. Stir in the remaining 1/2 cup for pecorino and reserved bacon. Divide among bowls, top with chives and more pecorino and enjoy!

Tips:

Use fresh corn. Fresh corn has a sweeter, more flavorful taste than frozen or canned corn. If you can't find fresh corn, you can use frozen or canned corn, but be sure to drain it well before using.
Cook the corn properly. Overcooked corn will be tough and chewy. Cook the corn until it is just tender, about 5 minutes. You can cook the corn in a pot of boiling water, in a microwave, or on the grill.
Use a good quality cheese. The cheese is one of the most important ingredients in carbonara, so it's important to use a good quality cheese. Use a hard cheese that melts well, such as Parmesan, Romano, or Asiago.
Use fresh eggs. Fresh eggs will give the carbonara a richer flavor and a creamier texture. If you can't find fresh eggs, you can use store-bought eggs, but be sure to use large eggs.
Don't overcook the eggs. Overcooked eggs will be tough and rubbery. Cook the eggs until they are just set, about 1 minute. You can cook the eggs in a pan over low heat, or you can temper them by slowly whisking them into the hot pasta water.

Conclusion:

Fresh corn carbonara is a delicious and easy-to-make pasta dish that is perfect for a summer meal. The corn adds a sweet and flavorful twist to the classic carbonara sauce. This dish is sure to be a hit with your family and friends. So next time you're looking for a quick and easy pasta dish, give fresh corn carbonara a try.