Description
Spicy Corn Carbonara is a creative twist on the traditional Italian dish, blending creamy pasta with the natural sweetness of fresh corn and a spicy kick from red pepper flakes. This dish is perfect for weeknight meals or entertaining guests, offering a harmonious balance of creamy, sweet, smoky, and spicy flavors.
Ingredients
- Pasta: 12 ounces bucatini or spaghetti
- Corn: Kernels from 2 ears of fresh corn
- Bacon: 4 slices, chopped
- Garlic: 2 cloves, minced
- Red Onion: 1 small, finely diced
- Eggs: 2 large
- Cream: 1/2 cup heavy cream
- Cheese: 1/2 cup grated Parmesan or Pecorino Romano
- Red Pepper Flakes: 1/2 teaspoon (adjust to taste)
- Salt: To taste
- Black Pepper: To taste
- Chives: 2 tablespoons, chopped (for garnish)
- Olive Oil: 1 tablespoon (optional)
Instructions
- Cook the Pasta:
- Boil the pasta in salted water until al dente. Reserve 1 cup of the pasta water before draining.
- Cook the Bacon:
- In a large skillet over medium heat, cook the chopped bacon until crispy. Remove and set aside, leaving 1-2 tablespoons of rendered fat in the skillet.
- Sauté Vegetables:
- In the same skillet, add garlic, red onion, and corn kernels. Sauté until the vegetables are tender, about 4-5 minutes.
- Prepare the Sauce:
- In a bowl, whisk together eggs, heavy cream, grated cheese, and red pepper flakes. Season with salt and black pepper.
- Combine Pasta and Sauce:
- Add the drained pasta to the skillet with the vegetables. Reduce the heat to low. Gradually add the egg mixture, tossing constantly to coat the pasta and prevent the eggs from scrambling. Use reserved pasta water as needed to achieve a creamy consistency.
- Add Bacon and Garnish:
- Stir in the crispy bacon. Sprinkle with chopped chives and additional cheese if desired.
- Serve:
- Serve immediately, garnished with extra red pepper flakes for those who prefer a spicier kick.