Creamy Dandy Sweet Corn Carbonara

Creamy Dandy Sweet Corn Carbonara

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PREP TIME
15 minutes
COOK TIME
10 minutes
TOTAL TIME
25 minutes
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YIELD
4 servings

What You Need

  • 12 oz spaghetti
  • 3 cobs Dandy® Sweet Corn, kernels removed
  • 3 egg yolks
  • 1/2 cup grated Parmesan cheese, divided
  • 1 tbsp olive oil
  • 1/3 cup finely chopped pancetta
  • 2 cloves garlic, minced
  • 1/2 tsp salt
  • 1/2 tsp freshly cracked pepper, divided
  • 2 tbsp finely chopped fresh parsley

Make It

  1. In large pot of boiling salted water, cook spaghetti according to package directions, adding sweet corn kernels in last 2 minutes of cooking. Drain and reserve 1 cup cooking liquid. In bowl, whisk egg yolks with 1/3 cup Parmesan; set aside.
  1. Meanwhile, heat oil in large skillet set over medium heat; cook pancetta for 3 to 5 minutes or until golden brown. Add garlic; cook for about 30 seconds or until fragrant.
  1. Add pasta, cooking liquid, salt and half of the pepper to skillet; remove from heat. Immediately stir in egg yolk mixture; toss until pasta is coated, eggs are thickened and sauce is slightly set. Sprinkle with parsley, and remaining Parmesan and pepper.

Tips:

  • Substitute Pecorino Romano for Parmesan cheese if desired.
  • Pancetta is an Italian bacon that’s cured but not smoked. Substitute regular bacon for smoky flavor.
  • Be sure to salt the pasta water well for best flavor.

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