Fresh Corn Carbonara

By hanley89

Ingredients

• 12 ounces Bucatini (thick spaghetti) , or linguine
• 1 tsp kosher salt
• 6 slices Bacon, cut into 1/4"strips
• 4 ears of corn( about 3 cups), cleaned
• 1/2 cup heavy cream
• table grind black pepper to taste
• 1/2 cup grated Parmesan cheese, plus more to serve

Preparation

Step 1

1. Cook corn in salted boiling water for 10 minutes, Drain and let cool. When cool enough to handle , cut kernels off off the cobs.Use the kernels from two cobs for the sauce and reserve the rest for the pasta
2.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 2 tbsp bacon fat for the sauce
3. In a blender or food processor, add cream, 1 tsp kosher salt, table grind pepper to taste, corn kernels from two cobs and 2 tbsp bacon fat. Puree until a smooth sauce forms
4.Meanwhile cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente;drain
5.Toss hot pasta with corn sauce, 1/2 cup Parmesan cheese and the remaining kernels from the other two cobs, and bacon in a large bowl
6. Divide pasta among bowls and sprinkle with Parmesan cheese
7. Serve