Take-out Tuesday, Creamy Corn Carbonara

corn and bacon carbonara with basil

 

This is a perfect summer dish

 

Corn carbonara

 

It’s light, it’s satisfying, it’s delicious and it’s creaminess comes from fresh summer corn  🌽

 

carbonara with corn, bacon, brussels thepaintedapron.com

 

Get the pasta cooking* while you are making the sauce

*Add the pasta to a pot of boiling salted water, stir it down, cover it, and turn the burner OFF.  Let it sit there while you make the sauce.  It can sit there and be perfectly cooked without being over done, since the heat gradually diminshes

NOTE:  Do not put oil in your pasta water even though that’s what your momma taught you!  The oil prevents sauce from clinging to the pasta

 

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Put a Tablespoon of oil or bacon grease into a skillet

 

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Then scrape the corn cobs with the back of a knife or spoon  to release their milk

 

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The milk forms a base for the sauce with the addition of a dash of cream

 

creamed corn carbonara sauce

 

Add cheese, stir to melt, and add corn kernels

 

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I decided to add Brussels sprouts and bacon…

I’m always trying to sneak them into everything  🐷

This is totally optional, up to you!

 

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If you do want to add them, just roast them together on a sheet pan at 400 degrees for 25 minutes or so

 

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Now’s the time to add the Brussels sprouts, or any other cooked vegetable* you want to use, but save the bacon until the end so it stays crisp

*asparagus, green beans, zucchini, broccoli

 

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Add a dash more cream to thin the mixture

 

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Now add the drained pasta, season with salt and pepper to taste

 

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Mix and top with bacon

 

bacon & corn carbonara

 

By now you should be drooling 😋

Here’s the good news, you can eat it now OR put it in a casserole and heat it covered in the oven later~

 

carbonara with corn, bacon, brussels thepaintedapron.com

Creamy Corn Carbonara with optional Bacon & Brussels Sprouts

  • Servings: 2-3
  • Difficulty: easy
  • Print

2-3 ears fresh corn, cooked

1/4-1/2 cup half and half

2 oz fresh Parmesan shavings plus more for garnish if desired

salt and pepper

fresh basil

4-6 oz Angel hair pasta or thin spaghetti

1 T olive oil or bacon grease

Optional:

4 slices bacon

10-12  Brussels sprouts*

Cook bacon on parchment lined baking sheet along with Brussels sprouts.  Bake at 400 for 20-25 minutes until done.  Remove bacon to paper towels to drain.

Bring a large sauce pan of well salted water to a boil.  Add pasta, stir  until it softens.  Turn burner off and cover.  Pasta will continue to cook gently as you prepare the sauce.

Put 1 Tablespoon of olive oil or bacon grease into a skillet.   Cut corn from cobs and scrape milk from bare cobs into the pan using the back of a spoon or knife.  Add a  1/4 cup cream, season and add cheese.  Add corn and any other vegetable at this time.  Cook and stir until heated through and desired consistency, adding more cream or cheese if desired.

Drain pasta, but reserve 1/4 cup pasta water.   Add pasta to skillet with cream sauce.  Thin sauce with pasta water or cream if necessary.

Garnish with crumbled bacon,  basil, and more Parmesan.

Serve immediately or place in a lightly greased baking dish.  Cover and refrigerate.  Reheat, covered, at 350 for 30 minutes, or until heated through.

*eliminate Brussels sprouts if desired, or substitute zucchini or asparagus

Roast vegetable of choice along with bacon as directed, adjusting cooking time.  Remove vegetable or bacon from pan and set aside it one is done before the other, and return pan to oven to finish cooking.

 

 

carbonara with corn, bacon, brussels thepaintedapron.com

This dish is almost sweet from the fresh summer corn, and it’s pretty guilt free, I only used 1/4 cup of half and half, which is only 1-2 Tablespoons per serving

 

angel hair pasta

 

Barilla Protein Plus Angel Hair is a great choice for this dish, it let’s the vegetables shine

 

corn and bacon carbonara with basil

 

Enjoy!

for another printable version of Creamy Corn Carbonara click here

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Comments
11 Responses to “Take-out Tuesday, Creamy Corn Carbonara”
  1. Mary says:

    Jenna, I would love corn in our carbonara! We haven’t had nearly enough fresh corn this summer. I think I’d have to have the sprouts on the side though 🙂 Thanks for the great tip on cooking the pasta!

    Like

  2. Jenna, sweet corn is my very favorite summer goodness. This looks so delicious and bacon on top, need I say more! Happy Tuesday!

    Like

  3. Brilliant dish! Bacon and Sprouts are NOT optional in my books!

    Like

  4. Jodi says:

    Drooling indeed! This is a brilliant dish! Would have never thought of it! YAY!!

    Like

  5. laurieccox says:

    This looks and sounds amazing. My kind of dinner right there. Thanks for sharing!

    Like

  6. Leslie Anne Tarabella says:

    What an awesome twist on traditional carbonara! I’ll be trying this one for sure!

    Like

  7. Lisa says:

    Oh my goodness! I’m thinking I need to go in there and make this for breakfast! It sounds absolutely dive!

    Like

  8. Stacey says:

    Yes, I’ll be trying this!! Looks delish!

    Happy TOHOT! 🙂

    Like

  9. michelleoblogoff says:

    I’m loving this dish!
    Thanks for the recipe!
    Michelle

    Like

  10. Helen Adams says:

    Good Morning Jenna,
    What wonderful flavors your Creamy Corn Carbonara will have, I can almost taste it! Hope you are having a fantastic day and thanks so much for sharing with Full Plate Thursday!
    Come Back Soon,
    Miz Helen

    Like

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