Spaghettoni Carbonara with Corn
Celebrate summer’s emblematic Quebec corn (it’s so sweet!) in a spaghettoni dish served carbonara-style, but in a reinvented version of the Italian classic. You’ll find a good quantity of the yellow kernels in this creamy sauce made with eggs, bacon and Parmesan, topped with a generous sprinkling of pepper. It tastes of the last days […]
Ingredients
- 3 eggs
- 3 egg yolks
- 3/4 cup (55 g) fresh Parmesan cheese, finely grated
- 3/4 lb (340 g) spaghettoni or spaghetti
- 8 slices bacon, diced
- 3 cups (450 g) fresh or thawed frozen corn kernels (see note)
Instructions
- In a bowl, combine the eggs, egg yolks and Parmesan with a fork. Season lightly with salt and generously with pepper. Set aside.
- In a large pot of salted boiling water, cook the pasta until very al dente. Set aside 1 cup (250 ml) of the pasta cooking water. Drain the pasta and return it to the pot. Set aside.
- Meanwhile, in a non-stick skillet over medium heat, cook the bacon until golden and crispy, about 8 minutes. Add the corn and cook for 2 minutes while stirring.
- Pour 1/2 cup (125 ml) of the reserved pasta cooking water over the egg mixture. Mix well. Off the heat, pour the egg mixture over the pasta and toss to coat well. Add the corn mixture. Return the pot to medium heat to thicken the sauce slightly, stirring the pasta constantly to avoid scrambling the eggs. Add more pasta cooking water to thin out the sauce as needed. Adjust the seasoning.
- Divide the pasta among four shallow bowls. Season with pepper. Serve immediately.
Celebrate summer’s emblematic Quebec corn (it’s so sweet!) in a spaghettoni dish served carbonara-style, but in a reinvented version of the Italian classic. You’ll find a good quantity of the yellow kernels in this creamy sauce made with eggs, bacon and Parmesan, topped with a generous sprinkling of pepper. It tastes of the last days of summer and corn roasts.