Roasted Corn Carbonara / by Anthony Michael Contrino

Photo by Andrea Patton Photography

Photo by Andrea Patton Photography

Sit the 'eff down for this one - it's THAT yum!  When we were testing and shooting this recipe, we couldn't get enough of this creamy, but light sauce.  The roasted corn adds a subtle sweetness and smokiness that dances in your mouth with the sharp cheese, salty pancetta and earthy sage.  Dramatic, huh?  

To roast your own corn, you'll need about 4 ears.  Don't be afraid to char it up.  If you'd like to omit this step, you can find frozen roasted corn at Trader Joe's.  Be sure to fully defrost it in the fridge the night before.  It may seem like there's a lot of process going on in this recipe, but everything is quick and easy.  Be sure to toss the linguini as soon as it hits the sauce to avoid scrambled eggs.

Roasted Corn Carbonara // Serves 4

2 tablespoons extra virgin olive oil

8 ounces pancetta, diced

1/4 cup fresh sage leaves

2 cups roasted corn kernels

1/2 cup grated pecorino cheese, plus more for serving

4 large egg yolks

1 pound linguini

Kosher salt and freshly ground black pepper

In a small skillet, warm the olive oil over medium-high heat.  Add the pancetta and cook, stirring often, until crispy.  Transfer the pancetta to a plate, leaving the hot oil in the skillet.  Add the sage and cook until crispy.  Remove the sage leaves and transfer to the plate with the pancetta.  Reserve the cooking oil and rendered fat.

Meanwhile, bring a stockpot, filled with water, to a rolling boil.  Add 2 heaping tablespoons salt and allow the water to return to a rolling boil.  Add the linguine and cook until al dente.

Meanwhile, in a food processor, puree the roasted corn and pecorino.  When the pasta is halfway cooked,  add 2 tablespoons of the pasta water and process until creamy.  Add up to an additional 2 tablespoons of the pasta water, if needed.  Season with salt and pepper, to taste.

Place the egg yolks in a large mixing bowl and whisk.  While whisking, drizzle in the reserved oil from the pancetta.  Add the pancetta, sage and roasted corn puree and mix to combine.  

When the pasta is done, use a pair of tongs to remove the pasta and add it to the bowl with the roasted corn mixture.  Toss immediately to coat the pasta and cook the egg.  Serve with some freshly ground pepper and a sprinkling of pecorino cheese.  

 

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