This easy, summery recipe for Corn Pasta 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!
Okay, first things first, which is to explain how I messed with this favorite classic Italian recipe.
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 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 added in a little light cream, 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.
Ingredients You Need for this recipe!
- Linguine
- Bacon
- Corn
- Half and Half
- Parmesan Cheese
- Salt and Pepper
- Fresh Basil (optional, for garnish)
Here’s how to make this delectable Corn Pasta!
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 and 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). Put the drained pasta and the pureed corn mixture in the skillet and toss.
STEP 4: 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. 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 5: Divide among plates, sprinkle on some parmesan and some chopped fresh basil leaves and serve it up!
More tips for making this summery carbonara recipe!
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.
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. :-)
Corn Pasta Carbonara
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This easy, summery recipe for Corn Pasta 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!
- Author: Kate Morgan Jackson
- Prep Time: 15 minutes
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 6 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
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!
OTHER CORN RECIPES WE LOVE!
MK says
Sounds yummy!!!!
Kate Morgan Jackson says
Some soon I will make it for you! xoxo