Corn Carbonara
If you like corn chowder and pasta carbonara, then this dish is for you. I took the best parts of both dishes and combined them to create a meal that was easy to assemble, relatively quick to prepare and absolutely delicious. Did I mention I did it without cream or eggs?
Buy the freshest and most local corn you can and using a knife, cut the kernels from the cob length-wise by standing up the cob on end. Next, using a cheese grater, grate the cobs to collect the ‘corn milk.’ This adds a creamy element without adding cream. Enjoy!
Creamy Corn and Bacon
Pasta Serves 4-6
Ingredients:
1lb pasta
4 ears corn, shucked and kernels removed, cobs grated to extract liquid (corn milk)
Large shallot, minced (or 1/2 a yellow onion)
1/2 cup water
3-4 strips bacon, cut into 1/2 inch wide pieces (or 4 oz pancetta, diced)
Chopped basil (for garnish)
Olive oil
Salt
Pepper
Fresh lemon juice
Preparation:
Prepare a pot to cook the pasta and cook according to directions.
In a pan, cook the bacon until just crisp and drain on paper towels and reserve.
Wipe out the pan add 1 tsp oil and shallot. Cook for 5 minutes over medium heat.
Turn the heat to low and add 3/4 of the corn and water and cook for another 5 minutes. Season with salt and pepper.
Transfer the mix to a blender, add corn milk. Blend until smooth. Add water as necessary to create a thick but pourable mixture. Reserve.
Add pasta to boiling water. In the pan you cooked the shallot, add 1 tsp oil and the remainder of the corn and cook on low heat.
Drain the pasta, but reserve 1/2 cup of pasta water.
Add the corn pureé to the corn kernels.
Add the pasta and pasta water and combine. Stir in bacon.
Garnish with basil. Squeeze lemon over the top.
Pair with…
Look for a white wine that has both fresh elements and a rich body. Chardonnay-based wine usually does the trick. This week we feature a Chardonnay from the Santa Lucia Highlands of California. ‘Poppy’ shows citrus, stone fruit and minerality with a little oak influence providing some texture and spice.
