How do you cut kernels off the corn?

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.

Do I cook the corn beforehand?

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.

Can I use milk instead of cream?

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.

What is so special about pasta water?

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.

Have a question that I didn't cover?

Pop your question in the comments section below and I will get back to you pronto!

Corn Carbonara: Creamy, Flavorful, and Simple

Corn Carbonara

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5 from 2 reviews

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!

Author: Kate Morgan Jackson
Prep Time: 15 minutes
Cook Time: 15
Total Time: 30 minutes
Yield: 6 1x
Category: Dinner
Method: Stovetop
Cuisine: Italian

Ingredients

Scale

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

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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.

Find it online: https://www.framedcooks.com/corn-pasta-carbonara/