Try this Corny Carbonara recipe, or contribute your own.
Suggest a better descriptionBring a large pot of water to a boil for the pasta.
Shuck corn and trim the bottom of the ears. Set a small bowl upside down in a large bowl, balance each ear of corn on the smaller bowl for stability and scrape the kernels and milk off the cob with sharp knife; the larger bowl will catch the kernels.
Heat a large skillet over medium-high heat with EVOO, 2 turns of the pan. When the oil is hot, add the pancetta or bacon and season with a little coarse black pepper. Render to golden brown, remove to plate with a slotted spoon. Return pan to heat and melt butter. Add corn, season with salt and red chili flakes, and lightly brown and caramelize, 5-6 minutes.
Salt pasta water and drop pasta.
Add garlic and whites of onions to corn and stir a minute or 2.
In a bowl, whisk up the egg yolks. Slowly whisk in a full cup of hot, starchy boiling water to temper the yolks; whisk in cheese.
Drain pasta and toss with corn, reserved pancetta or bacon and parsley. Top with scallion greens and serve.
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Serving Size: 1 Recipe (1086g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 719 | ||
Calories from Fat: 371 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 41.2g | 55 % | |
Saturated Fat 17.2g | 86 % | |
Monounsaturated Fat 16.8g | ||
Polyunsanturated Fat 4.7g | ||
Cholesterol 61mg | 19 % | |
Sodium 304.2mg | 10 % | |
Potassium 1265.1mg | 33 % | |
Total Carbohydrate 88.6g | 26 % | |
Dietary Fiber 12.1g | 49 % | |
Sugars, other 76.4g | ||
Protein 15.5g | 22 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 719
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