Fresh Corn Carbonara Recipes
THE BEST CARBONARA
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
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.
FRESH CORN CARBONARA
A raw creamed corn sauce takes the place of the traditional eggs in this silky summer-fresh "carbonara."
Provided by Anna Stockwell
Categories Milk/Cream Pasta Side Kid-Friendly Quick & Easy Parmesan Corn Dinner Summer Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield 4 Servings
Number Of Ingredients 8
Steps:
- Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente; drain.
- Meanwhile, fry bacon in a large skillet over medium-high heat, stirring occasionally, until crisp. Using a slotted spoon, transfer bacon to paper towels to drain (reserve fat). Scrape excess corn milk from cobs into a blender by firmly running the back of a chef's knife down the sides. Add cream, half of the corn kernels, 1/4 tsp. salt, 1/4 tsp. pepper, and 2 Tbsp. reserved bacon fat. Purée until a smooth sauce forms.
- Toss hot pasta with corn sauce, 1/2 cup Parmesan, and half each of the remaining corn kernels, bacon, and basil in a large bowl.
- Divide pasta among bowls and top with remaining corn kernels, bacon, and basil. Season with pepper and top with Parmesan.
CREAMY CORN PASTA WITH BACON
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
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!
More about "fresh corn carbonara recipes"
FRESH CORN CARBONARA - THAT SUSAN WILLIAMS
From thatsusanwilliams.com
Cuisine ItalianEstimated Reading Time 5 minsServings 4Calories 411 per serving
- Cook spaghetti in well-salted water, about 1 minute shy of package directions. (The water should be salty like the sea.) You want it al dente: to absorb the corn and cream sauce when you pour that over it. When the pasta is al dente, drain it, and pour it back into the pot you used to cook it in. Cover it with a lid to keep it hot until you pour the sauce over it.
- Meanwhile, fry the bacon in a large skillet over medium high heat until crisp. Drain bacon on paper towels. Crumble or chop the bacon into bite sized pieces. Pour all but about 2 T. of the bacon grease off of the skillet, and return skillet to the heat. Sauté the minced garlic and red pepper flakes for about 1 minute. You don't want the garlic to burn. Set aside.
- Scrape the excess corn cob milk/remnants of corn kernels off the cobs, using the back of a chef's knife. Scrape that, half of the corn kernels, sea salt, freshly ground black pepper, the bacon fat with the sautéed garlic and red pepper flakes, and the half and half into a blender. Purée until a smooth sauce forms.
SPICY CORN CARBONARA RECIPE - PUREWOW
From purewow.com
2.9/5 Total Time 45 minsServings 6Calories 613 per serving
- Cut the corn off the cob with a sharp knife. Transfer kernels to a bowl and firmly scrape the knife against the cob to release any liquid. Discard the cobs.
- Heat a large skillet over medium heat. Add the bacon and cook until the fat has rendered and it's very crisp, 5 to 6 minutes. Remove the bacon from the pan with a slotted spoon and drain on paper towels.
- Add the red onion and cook, stirring occasionally, until it's tender, about 4 minutes. Add the corn and garlic and cook until the garlic is fragrant, about 3 minutes. Season with the salt and red pepper flakes and reserve over low heat.
- Bring a large pot of salted water to a boil over medium-high heat. Add the pasta and cook until al dente, 8 to 10 minutes. Scoop out and reserve 1 cup of the pasta water, then drain the pasta.
20 MINUTE CORN CARBONARA - HOST THE TOAST
From hostthetoast.com
Servings 6Total Time 20 minsEstimated Reading Time 5 mins
- Generously salt a large pot of water and bring to a boil. Cook the spaghetti until al dente. Drain.
- While the spaghetti cooks, cook the bacon in a large skillet over medium heat until crispy about 5 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate.
- Pour all but about 3 tablespoons worth of bacon fat from the pan. Return pan with the reserved bacon grease to medium heat. Add in the corn and garlic and cook until the garlic is fragrant, about 2 minutes. Remove from heat and transfer half of the corn mixture to a blender, keeping the rest in the pan for later. Add the half and half to the blender, Process until smooth.
- Add the hot pasta and the corn sauce to the skillet and toss together along with the parmesan cheese. Heat over medium-low heat to warm through. Season with the red pepper flakes, salt, and pepper to taste, and sprinkle in the fresh chives and bacon.
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