Bucatini Corn-Bonara

By Jahel

Ingredients

• 6 ears of corn, shucked
• 12 oz. dried bucatini
• 1 c half and half
• 2 egg yolks
• 1-2 t pepper
• 8 oz. bacon
• 1 T minced garlic
• 1/2 c shredded Parmesan

Preparation

Step 1

In large pot cook corn in lightly salted boiling water about 5 mins and remove. Add bucatini to water, cook and drain, reserving about 3/4 c pasta water. Cut corn from cobs and whisk together the half and half, the egg yolks and the pepper. In a skillet, cook the bacon over medium heat until crisp, drain and reserve 2 T drippings. Add garlic to skillet, cook and stir for 30 seconds. Add cream mixture, bucatini, corn, bacon and Parmesan. Bring just to boiling, stirring constantly. Add pasta water to desired consistency.