Description
Spicy Corn Carbonara is a delightful twist on the traditional Italian carbonara recipe. This dish combines the creamy texture of pasta with the natural sweetness of fresh corn and a hint of spice from red pepper flakes. Perfect for weeknight dinners or entertaining guests, this recipe balances creamy, sweet, and spicy flavors to create an unforgettable meal.
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 the Vegetables: Add garlic, red onion, and corn kernels to the skillet. 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.