How you doin’? Come stai? In my best Google Italian.
My good Sicilian friend, Chef Celestino Drago, makes a fantastic Carbonara. He always cooks his classic Italian dishes with techniques that have a contemporary flair. Being that we are right in the middle of fresh corn season, I decided to do the same with my summer Spicy Corn Carbonara. During this time of year, I buy 6 ears per week to have it on hand for any occasion.
This recipe is pretty straight-forward. Don’t just dump the pasta and water through a strainer. Remove the pasta with a pair of tongs and reserve the starchy pasta water as that will make carbonara sauce creamier (along with the cream and cheese).
The is a delightful summer pasta dish that will become a staple in your home as it has in mine. It is best served with a nice Italian white wine. A Pinot Grigio is a light, dry white and has become a summer favorite in the United States. Produced in Veneto, Pinot Grigio, at its best, has a subtle, lemony, slightly nutty flavor. Pinot Grigio goes well with simply grilled chicken, salads, seafood, and my Spicy Corn Carbonara.
Prep time: 15 minutes
Cook time: 30 minutes
Yield: 4 to 6 servings
4 ears fresh corn, uncooked
4 strips raw bacon, chopped
1/2 cup red onion, minced
1-1/2 tablespoon garlic, minced
1/2 teaspoon kosher salt
1/2 teaspoon crushed red pepper flakes
8 ounces dry bucatini (or spaghetti or linguine)
2 large egg yolks
2/3 cup heavy cream
1/2 cup grated Parmesan cheese, 2 tablespoons for garnish
1 tablespoon freshly-ground black pepper
2 tablespoons fresh basil, chiffonade cut, for garnish
Covid-19 Quip of the Day: Dictionary Definition of Coronacoaster (noun)—The ups and downs of a pandemic. One day you’re loving your bubble, doing workouts in front of a mirror (admiring what you see), baking chocolate chip cookies and going for long meaningful walks and the next moment you’re crying, drinking gin for breakfast out of the bottle and missing people you don’t even like.
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