Pasta Carbonara with Corn and Bacon
This version of pasta carbonara, or coal miners pasta, is quite a diversion from the traditional recipe. It includes beautiful, wide, curly-edged mafaldine noodles, sweet, charred corn and smokey bacon. Conversely, the egg and cheese based sauce is very much authentic, and does not include cream, as many Americanized versions do.
This version of pasta carbonara, or coal miners pasta, is quite a diversion from the traditional recipe. It includes beautiful, wide, curly-edged mafaldine noodles, sweet, charred corn and smokey bacon. Conversely, the egg and cheese based sauce is very much authentic, and does not include cream, as many Americanized versions do.
- 2 teaspoons extra virgin olive oil
- 1 ear corn
- 1/2 pounds mafaldine pappardelle or fettuccine pasta
- 4 ounces, weight bacon cut into 1/2 – 3/4 inch cubes (preferably thick cut or slab bacon)
- 2 whole large eggs at room temperature
- 1/2 cups pecorino romano cheese freshly grated, plus more for serving (parmigiano reggiano also works well)
- 1 tablespoon chives finely chopped for garnish (i used chinese chives)
- Carbohydrate 20.9494551831882 g
- Cholesterol 32.7073235159974 mg
- Fat 17.9232975597117 g
- Fiber 2.75400004863739 g
- Protein 20.4830009488286 g
- Saturated Fat 8.67002579702976 g
- Serving Size 1 1 recipe (379g)
- Sodium 785.825176154431 mg
- Sugar 18.1954551345508 g
- Trans Fat 0.471488319509568 g
- Calories 314 calories
Step-by-step
- Bring a large pot of salted water to a boil.
- Meanwhile, heat a grill pan or outdoor grill over medium-high heat.
- Lightly coat corn in oil and season with salt and pepper.
- Grill for 10–15 minutes, turning every 2 minutes, or until charred and cooked on all sides.
- Allow to cool slightly, cut off kernels from cob, and set aside.
- Add bacon to a large, dry nonstick pan and turn heat to medium.
- Slowly render fat and crisp bacon, stirring as needed, about 8–12 minutes.
- Turn off heat.
- Remove cooked bacon with a slotted spoon and set aside, reserving fat in pan.
- While bacon is cooking, add pasta to boiling water and cook until al dente.
- Drain, reserving 1 cup of pasta water.
- Beat eggs and cheese together in a small bowl and season with pepper.
- Do not add salt at this time.
- Add hot pasta to bacon fat and toss to combine.
- Remove pan from burner.
- Add egg mixture and about 2 tablespoons of pasta water to pan.
- Toss noodles in sauce, stirring constantly, or until thickened, being careful not to scramble the eggs.
- The sauce should be smooth and creamy. The eggs will cook to a safe temperature by the residual heat.
- Add additional pasta water to thin sauce, if needed.
- Stir in bacon.
- Season with salt and pepper, to taste.
- Serve immediately with additional cheese, and garnish with chives.
Pasta Carbonara with a Twist: A Busy Mom's Delicious Dinner
As a busy mom, juggling work, kids' activities, and household chores, finding time for a wholesome, delicious dinner can feel like a Herculean task. But what if I told you that you could whip up a restaurant-quality pasta dish in less than 30 minutes? This Pasta Carbonara with Corn and Bacon is my go-to weeknight meal – it’s quick, flavorful, and surprisingly easy to make. Forget the complicated recipes that promise perfection but take forever; this one is all about simple ingredients and maximum taste.
The beauty of this recipe lies in its balance. The smoky bacon perfectly complements the sweetness of the grilled corn, while the creamy, eggy sauce ties everything together. This isn't your grandmother's carbonara (although I'm sure she'd love it too!). I've taken a classic and added a touch of modern flair, making it both familiar and exciting. I often use mafaldine pasta – its wide, ribbon-like shape captures the sauce beautifully, but any wide pasta, like pappardelle or even fettuccine, will work wonderfully. Don’t stress over finding the exact ingredients; feel free to adapt it to what you have on hand.
Why this recipe is a lifesaver:
- Speed: This dinner comes together quickly, perfect for those busy weeknights when time is of the essence.
- Flavor: The combination of sweet corn, smoky bacon, and creamy sauce creates a symphony of tastes that will impress even the pickiest eaters.
- Simplicity: The ingredients are readily available, and the instructions are straightforward, even for beginner cooks.
- Flexibility: Feel free to adjust the recipe to your liking. Don't have fresh corn? Frozen corn works just as well (sauté it instead of grilling).
Beyond the Dinner Table:
This dish is more than just a quick weeknight meal; it's versatile enough for a casual dinner party or a special occasion. Imagine serving it alongside a simple green salad and a crusty loaf of bread. The leftovers are also fantastic, making it a great meal-prep option for busy days ahead. I often double the recipe and have lunch sorted for the next day! The combination of textures and flavors never gets old, and it's always a crowd-pleaser.
Tips for Success:
- Use high-quality bacon for the best flavor. Thicker-cut bacon is ideal, as it renders out more flavorful fat.
- Make sure your eggs are at room temperature. This ensures they emulsify properly with the cheese and pasta water.
- Don't overcook the pasta. Al dente is key for the best texture.
- Work quickly when adding the egg mixture to the pasta. The residual heat from the pasta will cook the eggs, creating a creamy sauce.
- Season generously with salt and pepper to taste.
This Pasta Carbonara with Corn and Bacon is a recipe that I’ve perfected over years of experimenting in my own kitchen. It’s a testament to the fact that delicious, satisfying meals don’t have to be complicated. So, the next time you're short on time but craving a flavorful dinner, give this recipe a try. I promise you won't be disappointed!
