Description
Craving a rich, comforting pasta dish with a summery kick? This Spicy Corn Carbonara is your perfect choice! Featuring sweet corn kernels, crispy bacon, a fiery touch of red pepper flakes, and a creamy egg yolk-Parmesan sauce, all tossed with bucatini, this dish is a delightful blend of savory, spicy, and creamy flavors.
Ingredients
Here’s what you need to make Spicy Corn Carbonara. Each ingredient adds to the creamy, spicy, and savory magic.
- Corn (4 ears, kernels cut off): Provides sweet, summery flavor.
- Bacon (8 strips, diced): Adds crispy, smoky richness.
- Red Onion (1, minced): Brings savory, slightly sweet depth.
- Garlic (1 clove, minced): Offers aromatic flavor.
- Kosher Salt (to taste): Enhances flavor balance.
- Crushed Red Pepper Flakes (½ tsp): Adds spicy heat.
- Bucatini (16 oz, or spaghetti/linguine): Provides a hearty pasta base.
- Large Egg Yolks (2): Create a creamy, rich sauce.
- Heavy Cream (⅓ cup): Adds luscious texture.
- Grated Parmesan Cheese (½ cup): Brings nutty, savory depth.
- Black Pepper (to taste, freshly ground): Adds bold, peppery flavor.
- Chives (for serving, chopped): Offer fresh, mild oniony garnish.
Substitutions and Variations
- Corn: Use 3 cups frozen or canned corn (drained) if fresh is unavailable.
- Bacon: Swap with pancetta, turkey bacon, or omit for vegetarian (add 2 Tbsp olive oil for cooking).
- Bucatini: Replace with gluten-free pasta, zucchini noodles for keto (~2–3g net carbs per serving), or other pasta shapes.
- Heavy Cream: Use half-and-half or plant-based cream for dairy-free.
- Parmesan: Swap with Pecorino Romano or nutritional yeast for vegan.
- Keto Adjustment: Use zucchini noodles, reduce corn to ½ cup or omit, and use heavy cream (~2–3g net carbs per serving).
- Gluten-Free Version: Use gluten-free pasta; ensure bacon is gluten-free.
- Vegan Version: Omit bacon, use olive oil and nutritional yeast, and replace egg yolks/cream with ½ cup vegan cream cheese and ¼ cup plant-based milk.
- Spicy Version: Increase red pepper flakes to 1 tsp or add a sliced jalapeño with the garlic.
Instructions
Step 1: Prepare the Corn
- Cut kernels off 4 ears of corn with a sharp knife into a bowl.
- Scrape the cobs firmly with the knife to release any liquid (corn milk). Discard cobs.
Tip: Use a bundt pan to catch kernels easily; scrape thoroughly for extra flavor.
Step 2: Cook the Bacon and Vegetables
- Heat a large skillet over medium heat. Add 8 diced bacon strips and cook until crisp and fat is rendered, 5–6 minutes.
- Remove bacon with a slotted spoon and drain on paper towels.
- Add 1 minced red onion to the skillet with bacon fat and cook, stirring, until tender, about 4 minutes.
- Add corn kernels and 1 minced garlic clove; cook until garlic is fragrant, about 3 minutes.
- Season with kosher salt and ½ tsp red pepper flakes. Keep warm over low heat.
Tip: Stir onions frequently to avoid burning; use rendered bacon fat for maximum flavor.
Step 3: Cook the Pasta
- Bring a large pot of salted water to a boil over medium-high heat.
- Add 16 oz bucatini and cook until al dente, 8–10 minutes.
- Reserve 1 cup pasta water, then drain the pasta.
Tip: Salt the water generously; reserve pasta water before draining for a silky sauce.
Step 4: Combine and Make the Sauce
- Stir reserved pasta water into the corn mixture in the skillet. Raise heat to medium and bring to a gentle simmer.
- Add drained pasta to the skillet and toss to combine.
- In a small bowl, whisk 2 egg yolks and ⅓ cup heavy cream.
- Add egg-cream mixture to the skillet and toss quickly to coat (keep heat low to avoid scrambling eggs).
- Add ½ cup grated Parmesan, reserved bacon, and plenty of black pepper; toss to combine.
Tip: Toss pasta quickly with sauce to create a creamy texture; work off heat if skillet is too hot.
Step 5: Serve
- Garnish with chopped chives and serve immediately.
Tip: Serve hot for the creamiest texture; offer extra Parmesan and pepper at the table.