Late Summer Corn and Tomato Carbonara
I know I really shouldn’t be messing with a classic—especially not one as beloved as carbonara—but I really couldn’t help myself this time around. I’m trying to squeeze in the last bit of summer as much as possible and so fresh corn and tomatoes are on the menu. This Late Summer Corn and Tomato Carbonara is a new take on a classic dish, but without being overly obnoxious. The flavors go so well together as is evident by this tomato and corn galette from the archives. You really can’t go wrong with it. Trust me I know, because I was standing over the pot eating this by the forkful. I would be ashamed of myself if it wasn’t so delicious straight from the pot. I hear it’s less calories when you eat standing up, but don’t quote me on that.
You can’t go wrong with this spruced up carbonara and if you’re a big fan of corn and tomatoes mixed together with cheese and crispy pancetta, then this recipe is for you. Give it a go because it’ll become your new favorite. Let me know what you think below. As always, thank you so much for following along. I couldn’t do this without you.
Late Summer Corn and Tomato Carbonara
Equipment
- Pot
- Skillet
- Colander
- Cheese grater
Ingredients
- 3 tablespoons kosher salt plus more for serving
- 2 tablespoons olive oil
- 4 ounces diced pancetta
- 2 fresh ears of corn kernels cut off the cob
- 1 pint cherry tomatoes
- Freshly ground black pepper
- 2 ounces Parmesan cheese finely grated (plus more for garnish)
- 4 large egg yolks
- 2 large eggs
- 1 pound thick spaghetti or bucatini
- 2 tablespoons finely chopped fresh parsley
Instructions
- Fill a large pot with cold water and set over moderate heat. Once simmering, add 3 tablespoons of salt and continue to heat until boiling.
- In the meantime, set a large skillet with high sides or dutch oven over medium-high heat. Once hot, drizzle in the olive oil and add the pancetta. Cook, stirring often, until the pancetta has browned and become crispy. Using a slotted spoon, transfer the pancetta onto a plate lined with paper towels.
- Add the corn kernels and tomatoes to the hot skillet where you cooked the pancetta. Season lightly with salt and black pepper. Cook until the tomatoes have burst and the corn has browned slightly, about 5 to 8 minutes.
- In a medium bowl, whisk together the egg yolks, whole eggs, and half of the Parmesan cheese until smooth. Season with a few cranks of black pepper and set aside.
- Add the pasta to the boiling water and cook until al dente. You might want to cook it about 2 minutes less than what the box says because it’ll continue to cook later on. Once ready, scoop out 1 3/4 cups of the pasta cooking liquid.
- Add 1 cup of the pasta cooking liquid to the skillet with the corn and tomatoes. Bring to a simmer. Drain the pasta and then transfer to the skillet. Cook, stirring constantly until the water has reduced by half, about 2 minutes. Turn off the heat.
- Whisk 1/4 cup of the remaining reserved pasta liquid to the egg mixture. Then very slowly stream the mixture into the pasta, stirring vigorously to form a smooth sauce. Season with a pinch of salt and black pepper. Add as much of the remaining pasta cooking liquid as needed to create a silky sauce, about the consistency of heavy cream. Mix in the crispy pancetta and remaining cheese. Serve immediately with a sprinkling of parsley and more parmesan. Enjoy!
