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Why we love this recipe
We do love a traditional pasta carbonara (more on that in a sec) but we also love pretty much anything made with fresh corn (looking at you, fresh corn Johnnycakes 😍).
But I also like giving new spins to old faves, and in this case I wondered what this dish would be like if I swapped out the eggs…for corn.
That’s right. Corn pasta. I kept the bacon (of course!) and the Parmesan cheese, and traded the heavy cream for half and half, and you know what?
Even this devoted egg-lover didn’t miss the eggs. A mixture of pureed and whole fresh corn kernels gave this carbonara recipe a light and lovely flavor and texture, and is a fabulous way to turn fresh summer corn into a memorable supper.
What is Pasta Carbonara?
Pasta Carbonara is a traditional Italian pasta dish made with eggs, some kind of grated hard cheese (usually Parmesan or Romano), cured pork (bacon, ham, etc) and pasta. Some variations will include some cream and or butter.
And let me tell you, this girl LOVES a traditional carbonara recipe. But sometimes a lightened up version of a favorite recipe is also wonderful, and that’s where this corn version of carbonara comes in.
Ingredients you need
Ingredient notes and substitutions
- Corn: You can use any version of corn that you like, from white to bi-color to yellow. Ideally you will get it at your local farmer’s market, but corn from the supermarket is also fine.
- Half & Half: You can swap in light cream if you like, which is a little richer but not as heavy as, um, heavy cream.
- Pasta: We love linguine for this recipe, but you can use pretty much any pasta you like, including a short pasta like bow-ties or penne.
- Parmesan Cheese: Freshly grated Parmesan is always our choice for this recipe…you can get it pre-grated in the specialty cheese section of your supermarket, or (even better!) grate it yourself at home.
See the recipe card for full information on ingredients and quantities and nutritional information.
Here’s how to make this recipe
STEP 1: Cook 12 ounces of linguine (and you can size this up to a full pound of you have Very Hungry People) according to package directions in heavily salted water. Scoop out a cup of the pasta water right before you drain it and set aside.
STEP 2: While the pasta is cooking, chop up 8 ounces of your favorite bacon and cook it in a large deep skillet until it is done the way you like it. Scoop it out with a slotted spoon and drain it on paper towels, leaving the drippings in the skillet.
STEP 3: Add the kernels from three ears of corn along with a half cup of half and half to your food processor process until it is pretty smooth (it’s a-ok if there are still some little pieces in there).
STEP 4: Put the drained pasta and the pureed corn mixture in the skillet and toss. Add a cup of finely grated Parmesan cheese and toss again, drizzling in some of the pasta water if you need to loosen up the sauce a little.
STEP 5: Add the kernels from three more ears of corn and the cooked bacon and toss one more time. Give it a taste and add some salt and pepper if you think it needs it.
STEP 6: Divide among plates, sprinkle on some parmesan and some chopped fresh basil leaves and serve it up!
Equipment we used for this recipe
These are some of my favorite kitchen tools! These are Amazon affiliate links, which means I get a little something if you buy through my links at no extra cost to you. (Which helps pay for all that bacon I keep buying! 😄) And I only share things I use and love. I’m so grateful for your support!
- Measuring Cup: We love these angled cups that show the measurements on both the inside and outside of the cup.
- Cutting Board: These sturdy, dishwasher-safe cutting boards come in all different sizes.
- Tongs: We have this essential kitchen tool in all sizes from short to extra long.
- Fine Mesh Strainer: This strainer is the one we reach for when we need teeny tiny holes! Or if we just need to drain something.
- Food Processor: This all-star kitchen appliance is one of the very few that gets to live on our countertop 24/7.
- Large Skillet: We have a few of these in our cupboard but this is one of our faves.
- Paring Knife: This all-purpose knife is perfect for cutting off those tender kernels of corn.
- Cheese Grater: My dad found this one after testing millions of them, and it is the best grater we’ve ever used.
Recipe FAQs
Spread a dishtowel out on your counter (this is to catch the runaway kernels that like to bounce away), put a shallow bowl on the cloth and firmly hold the top of the ear of corn in one hand in the center of the bowl – it doesn’t matter which end. Use a paring knife in a zig-zag motion to cut the kernels off in strips until you have gotten all the kernels off.
You can if you want to, but you don’t have to. I find that using the raw kernels adds a lovely fresh corn taste that you don’t get when it is cooked.
You can – go for whole milk instead of low-fat. Or you can go the opposite direction and make this dish a little richer by using heavy cream.
When pasta cooks, it releases starch into the water (that is what makes it a little cloudy). And since hopefully you have thoroughly salted your water, at the end of the pasta cooking time you have a starchy, salty water that is ABSOLUTELY PERFECT for making or loosening up a light pasta sauce. It’s truly magical.
Pop your question in the comments section below and I will get back to you pronto!
So find yourself some fresh corn and shake up your carbonara! You’ll be glad you did.
What to serve with this recipe
If you want some extra veggies on the side of your pasta supper, you can’t miss with this rustic tomato goat cheese salad (more cheese!). This zucchini carpaccio is also easy and amazing (even more cheese!). Or maybe this cheese-free cherry tomato and green bean salad. And for dessert, let’s have Honeybun Cake!
Other corn recipes we love!
We want to know what you think! 🤔
If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section below the recipe.
Corn Carbonara
This easy recipe for Corn Carbonara swaps out the eggs for both pureed and whole corn kernels for a light and lovely flavor. And don’t worry, the bacon is still in there!
- Prep Time: 15 minutes
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 6 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Ingredients
- 12 ounces linguine
- 8 ounces of your favorite bacon, chopped
- Kernels from 6 ears of corn
- 1/2 cup half and half
- 1 cup finely grated parmesan cheese, plus more for garnish
- Sea salt and black pepper
- Chopped fresh basil for garnish
Instructions
- Cook the pasta according to package directions in heavily salted water. Scoop out a cup of the pasta water right before you drain it and set aside.
- While the pasta is cooking, cook up the bacon in a large deep skillet until it is done the way you like it. Scoop it out with a slotted spoon and drain it on paper towels, leaving the drippings in the skillet.
- Add half of the corn kernels and the half and half to your food processor or blender and process until it is pretty smooth (it’s a-ok if there are still some little pieces in there).
- Put the drained pasta and the pureed corn mixture in the skillet and toss. Add the parmesan cheese and toss again, drizzling in some of the pasta water if you need to loosen up the sauce a little.
- Add the rest of the corn kernels and the bacon and toss one more time. Give it a taste and add some salt and pepper if you think it needs it.
- Divide among plates, sprinkle on some parmesan and the fresh basil leaves and serve it up!
Notes
-
- Corn: You can use any version of corn that you like, from white to bi-color to yellow. Ideally you will get it at your local farmer’s market, but corn from the supermarket is also fine.
-
- Half & Half: You can swap in light cream if you like, which is a little richer but not as heavy as, um, heavy cream.
-
- Pasta: We love linguine for this recipe, but you can use pretty much any pasta you like, including a short pasta like bow-ties or penne.
-
- Parmesan Cheese: Freshly grated Parmesan is always our choice for this recipe…you can get it pre-grated in the specialty cheese section of your supermarket, or (even better!) grate it yourself at home.
Fran Olson says
Wow, this sounds great! I am definitely going to give it a try very soon. I have bacon and pasta and heavy cream, just need to pick up some corn!
Hi Fran and yay!! Fresh corn season is the best. Hope you love it – miss you! :)
MK says
Sounds yummy!!!!
Some soon I will make it for you! xoxo