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
*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.