Description
This Spicy Corn Carbonara is a delicious twist on the classic Italian pasta dish, featuring sweet caramelized corn, crispy bacon, and a creamy, cheesy sauce with a hint of red pepper flakes for a subtle spicy kick. It combines rich flavors and textures in a quick and satisfying meal perfect for any night.
Ingredients
Scale
Vegetables & Aromatics
- 2 cups corn kernels
- 1 medium onion, chopped
- 2 cloves garlic, minced
Meat
- 3 slices bacon
Dairy & Eggs
- 3 large eggs
- 1/2 cup heavy cream
- 1 cup grated Parmesan cheese
Pantry
- 1 tablespoon olive oil
- 1/2 teaspoon red pepper flakes
- 8 ounces spaghetti
- Salt to taste
- Black pepper to taste
Instructions
- Boil pasta water: Heat a large pot of salted water over high heat until it reaches a rolling boil to prepare for cooking the spaghetti.
- Heat oil: While waiting for the water to boil, warm the olive oil in a large skillet over medium heat to prepare for cooking the bacon.
- Cook bacon: Place bacon slices in the hot oil and cook, turning occasionally, until the bacon is crisp and browned, about 5 to 7 minutes.
- Drain bacon: Remove cooked bacon from the skillet, placing it on a paper towel-lined plate to drain excess grease.
- Chop bacon: Once cooled, chop the bacon into small pieces and set aside for later use.
- Sauté onion: In the same skillet with the bacon drippings, add chopped onion and cook over medium heat until soft and translucent, about 4 to 5 minutes.
- Add garlic: Stir in minced garlic and cook for 30 seconds, stirring constantly to prevent burning.
- Cook corn: Add corn kernels to the skillet and cook for 3 to 4 minutes, stirring occasionally until the corn caramelizes slightly and turns golden.
- Prepare egg mixture: While the corn cooks, whisk together eggs until combined, then mix in heavy cream and grated Parmesan cheese until smooth.
- Season egg mixture: Add red pepper flakes, salt, and black pepper to the egg mixture, stirring to incorporate all flavors.
- Cook spaghetti: Add spaghetti to the boiling salted water and cook according to package instructions, about 8 to 10 minutes, until al dente.
- Reserve pasta water: Before draining, reserve 1 cup of the pasta cooking water; then drain the pasta.
- Toss pasta with vegetables: Add drained spaghetti to the skillet with corn and onion mixture, tossing to coat the pasta evenly.
- Add egg sauce: Remove skillet from heat and quickly pour the egg and cheese mixture over the pasta, tossing rapidly to create a creamy sauce without scrambling the eggs.
- Adjust sauce consistency: If needed, add reserved pasta water a tablespoon at a time until the sauce reaches desired creaminess.
- Mix in bacon: Add chopped bacon to the skillet and toss once more to distribute evenly throughout the pasta.
- Season to taste: Taste the pasta and adjust seasoning with additional salt, black pepper, or red pepper flakes if desired.
- Serve immediately: Plate the Spicy Corn Carbonara and optionally garnish with extra grated Parmesan cheese for added richness.
Notes
- Be sure to remove the skillet from heat before adding the egg mixture to prevent the eggs from curdling.
- Reserve pasta water is key to adjusting the sauce consistency and achieving a silky texture.
- The red pepper flakes can be adjusted to your preferred level of spiciness.
- Use fresh grated Parmesan cheese for best flavor and texture.
- Serve immediately as the sauce thickens upon standing.
