Fresh Corn Carbonara

Ingredients for Fresh Corn Carbonara

• 350g spaghetti or linguine

• Kosher salt

• 6 slices thick-cut bacon (about 170g ), cut into 1/4" strips

• 4 ears of corn, kernels cut off (about 725ml ), cobs reserved

• 120ml double cream

• Freshly ground black pepper

• 80g grated Parmesan (about 60g ), plus more to serve

• 1/2 cup fresh basil leaves, coarsely chopped, divided

Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente; drain.

Meanwhile, fry bacon in a large skillet over medium-high heat, stirring occasionally, until crisp. Using a slotted spoon, transfer bacon to paper towels to drain (reserve fat). Scrape excess corn milk from cobs into a blender by firmly running the back of a chef's knife down the sides. Add cream, half of the corn kernels, 1/4 teaspoons salt, 1/4 teaspoons pepper, and 2 tablespoons reserved bacon fat. Purée until a smooth sauce forms.

Toss hot pasta with corn sauce, 120ml Parmesan, and half each of the remaining corn kernels, bacon, and basil in a large bowl.

Divide pasta among bowls and top with remaining corn kernels, bacon, and basil. Season with pepper and top with Parmesan.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.