What better way to enjoy the fresh tastes of summer than throw it in a quick yummy pasta? Answer, no better way! This Fresh Corn Carbonara does just that. it combines the sweet taste of fresh corn and the heartiness from the bacon. Who doesn’t love bacon? Here’s what you’ll need:
12 oz. spaghetti
6 slices of thick cut bacon
4 ears of corn (kernels cut off)
1/2 cup heavy cream
1/2 cup grated parmesan cheese
1/2 cup fresh basil, coarsely chopped
First, you need to get your water boiling to cook the pasta. While that is heating up, you can start to cook your bacon. Cook until crispy and then transfer to paper towels to drain. Keep the excess grease as you will need that for your sauce. Cook your pasta until al dente and then drain.
Next, you will need to cut the kernels off your corn and then start to work up your sauce. Put about half of the kernels, heavy cream, salt and pepper, and 2 tablespoons of bacon fat into a blender and puree until smooth. Toss the pasta, corn sauce, other half of the corn kernels, bacon, and basil until all the pasta is coated and then serve!
This dish was so delicious and so quick to make. It literally took me 20 minutes which too fast and then no one was home for dinner when it was hot and fresh. It was creamy but not doused in sauce, sweet from the corn with a little salt and heartiness from the bacon. That perfect bite with corn and bacon brings the whole dish together. Chopping up the basil beforehand release all their yummy flavors so when you toss in the pasta, that flavor infuses every bite. It could have benefitted from some olive oil drizzle on top to bring back a little moisture and definitely some more bacon to make sure it’s in the majority of the bites. I know this isn’t a traditional carbonara, but it was a great dish to wrap up summer. I feel it could also stand up to other seasonal flavors and you could probably put any type of fresh veggies in there to jazz it up a little. Overall, loved it.