Fresh Corn Carbonara | Epicurious

A summery twist on classic carbonara featuring fresh corn kernels blended into a creamy sauce with crispy bacon, Parmesan, and basil tossed with spaghetti.

american
italian
Nutrition

High in calories and saturated fat from bacon, cream, and Parmesan, with moderate protein and carbohydrates from pasta, plus some fiber and vitamins from fresh corn and basil.

40% of daily energy
80 g
Carbs
35 g
Total fat
28 g
Protein
Peanut FreeSesame FreeShellfish FreeSoy Free

This information is AI-estimated and percentages are of an average adult's recommended daily intake. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

pastadinnerlunchmain coursestovetop

Fresh Corn Carbonara | Epicurious

Epicurious

4

servings

0

per serve

0

minutes

Log in to Tasty Bites to save this recipe to your personal digital cookbook.
Create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.
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Ingredients
Spaghetti
12 ounce Spaghetti or linguine
Kosher Salt
Kosher Salt
Bacon
6 slice Bacon thick-cut, cut into ¼" strips
Corn
4 ear Corn kernels cut off; cobs reserved
Heavy Cream
0.5 cup Heavy Cream
Black Pepper
Black Pepper freshly ground
Parmesan
0.5 cup Parmesan grated; plus more to serve
Basil
0.5 cup Basil fresh leaves, coarsely chopped, divided
Equipment
Large pot

Large pot

Large skillet

Large skillet

Blender

Blender

Large bowl

Large bowl

Colander

Colander

Chef's knife

Chef's knife

Slotted spoon

Slotted spoon

Paper Towels

Paper Towels

Grater

Grater

Instructions
1
Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente; drain.
2
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, ¼ tsp. salt, ¼ tsp. pepper, and 2 Tbsp. reserved bacon fat. Purée until a smooth sauce forms.
3
Toss hot pasta with corn sauce, ½ cup Parmesan, and half each of the remaining corn kernels, bacon, and basil in a large bowl.
4
Divide pasta among bowls and top with remaining corn kernels, bacon, and basil. Season with pepper and top with Parmesan.
Fresh Corn Carbonara | Epicurious

Fresh Corn Carbonara | Epicurious

Epicurious

4

servings

0

per serve

0

minutes

A summery twist on classic carbonara featuring fresh corn kernels blended into a creamy sauce with crispy bacon, Parmesan, and basil tossed with spaghetti.

american
italian
Log in to Tasty Bites to save this recipe to your personal digital cookbook.
Create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.
Log in or sign up to get started
Ingredients
Spaghetti
12 ounce Spaghetti or linguine
Kosher Salt
Kosher Salt
Bacon
6 slice Bacon thick-cut, cut into ¼" strips
Corn
4 ear Corn kernels cut off; cobs reserved
Heavy Cream
0.5 cup Heavy Cream
Black Pepper
Black Pepper freshly ground
Parmesan
0.5 cup Parmesan grated; plus more to serve
Basil
0.5 cup Basil fresh leaves, coarsely chopped, divided
Equipment
Large pot

Large pot

Large skillet

Large skillet

Blender

Blender

Large bowl

Large bowl

Colander

Colander

Chef's knife

Chef's knife

Slotted spoon

Slotted spoon

Paper Towels

Paper Towels

Grater

Grater

Instructions
1
Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente; drain.
2
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, ¼ tsp. salt, ¼ tsp. pepper, and 2 Tbsp. reserved bacon fat. Purée until a smooth sauce forms.
3
Toss hot pasta with corn sauce, ½ cup Parmesan, and half each of the remaining corn kernels, bacon, and basil in a large bowl.
4
Divide pasta among bowls and top with remaining corn kernels, bacon, and basil. Season with pepper and top with Parmesan.
pastadinnerlunchmain coursestovetop
Nutrition

High in calories and saturated fat from bacon, cream, and Parmesan, with moderate protein and carbohydrates from pasta, plus some fiber and vitamins from fresh corn and basil.

40% of daily energy
80 g
Carbs
35 g
Total fat
28 g
Protein
Peanut FreeSesame FreeShellfish FreeSoy Free

This information is AI-estimated and percentages are of an average adult's recommended daily intake. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

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