Summer Carbonara with Sweet Corn & Bacon

What You Get

Strozzapreti pasta

Eggs

Grated parmesan cheese

Shallot

Corn

Bacon ends

What You'll Need

Salt and freshly ground pepper

Olive oil

Step 1

Bring a pot of salted water to a boil. In a bowl, whisk 3 eggs with half of the cheese and ¼ teaspoon pepper. Slice the shallot. Shuck the corn, and cut the kernels from the cob, using a knife in a sawing motion.

Step 2

Warm a wide skillet over medium-low heat. Add the bacon and sauté until the fat renders and the bacon just starts to get crispy, 5 minutes. Add 1 tablespoon olive oil. Add the shallot and sauté until browned, 3 minutes. Add the corn and continue to cook until golden, 1 minute longer.

Step 3

Add 3 cups of the pasta and cook until al dente, 5-8 minutes or according to the package instructions. Reserve ¼ cup of the pasta water, and drain.

Step 4

Add the pasta to the pan, along with ¼ cup of the pasta water, and toss to combine and warm through. Remove from the heat. While stirring, add the egg and cheese mixture, and continue to toss and stir until the sauce coats the pasta and thickens slightly. (The eggs should cook gently in the residual heat of the pan.) Season to taste with salt and pepper.

Step 5

Heap the carbonara on plates, sprinkle with the remaining cheese, and grind with pepper. Serve warm.