Take-out Tuesday, Creamy Corn Carbonara
This is a perfect summer dish
It’s light, it’s satisfying, it’s delicious and it’s creaminess comes from fresh summer corn 🌽
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
Put a Tablespoon of oil or bacon grease into a skillet
Then scrape the corn cobs with the back of a knife or spoon to release their milk
The milk forms a base for the sauce with the addition of a dash of cream
Add cheese, stir to melt, and add corn kernels
I decided to add Brussels sprouts and bacon…
I’m always trying to sneak them into everything 🐷
This is totally optional, up to you!
If you do want to add them, just roast them together on a sheet pan at 400 degrees for 25 minutes or so
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
Add a dash more cream to thin the mixture
Now add the drained pasta, season with salt and pepper to taste
Mix and top with bacon
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~
Creamy Corn Carbonara with optional Bacon & Brussels Sprouts
Ingredients
- 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*
Instructions
- 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.
Notes
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
Barilla Protein Plus Angel Hair is a great choice for this dish, it let’s the vegetables shine
Enjoy!
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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!
Jenna, sweet corn is my very favorite summer goodness. This looks so delicious and bacon on top, need I say more! Happy Tuesday!
Brilliant dish! Bacon and Sprouts are NOT optional in my books!
Drooling indeed! This is a brilliant dish! Would have never thought of it! YAY!!
This looks and sounds amazing. My kind of dinner right there. Thanks for sharing!
What an awesome twist on traditional carbonara! I’ll be trying this one for sure!
Oh my goodness! I’m thinking I need to go in there and make this for breakfast! It sounds absolutely dive!
It’s crazy good 🙂 >
Yes, I’ll be trying this!! Looks delish!
Happy TOHOT! 🙂
I’m loving this dish!
Thanks for the recipe!
Michelle
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