Garlic Herb Corn Carbonara with Burrata.
Ingredients
- 4 ears fresh corn
- 6-8 slices bacon
- 1 tablespoon salted butter
- 2 tablespoons extra virgin olive oil
- 1/2 cup chopped fresh herbs
- 3 cloves garlic, finely chopped
- kosher salt and black pepper
- 3 large eggs, at room temperature, beaten
- 3/4 cup grated parmesan cheese
- zest and juice of 1/2 a lemon
- 1 pound dry pasta, any cut
- 8 ounces burrata cheese, at room temperature
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Instructions
- 1. Preheat oven to 400° F. Arrange the corn to one side of a baking sheet and the bacon on the other. Roast for 10 minutes.
- 2. Meanwhile, combine the butter, olive oil, herbs, garlic, salt, and pepper in a bowl. Remove the pan from the oven, flip the bacon, and spread half of the herb butter over the corn, tossing to coat. Roast another 5-8 minutes, until the bacon is crisp, watch closely. If the corn needs more time, return to the oven for another 5 minutes. Remove the corn from the cob and crumble the bacon.
- 3. Meanwhile, whisk together the eggs, parmesan, lemon zest, and lemon juice, and remaining herb butter in bowl.
- 4. Bring a large pot of salted water to a boil. Boil the pasta until al dente. Before draining, scoop out about 1 cup of the pasta water. Drain and add the pasta back to the hot pot. Immediately add the egg/cheese mixture to the hot pasta, tossing quickly (to ensure the eggs do not scramble) until the eggs thicken and create a sauce. Thin the sauce with a bit of the reserved pasta water until it reaches your desired consistency. Add the corn, toss to combine. Season with salt and pepper.
- 5. Divide the pasta among plates and top with freshly torn burrata cheese, bacon, and fresh herbs. Drizzle a bit of olive oil over top. Enjoy!
Source
Original recipe: View Original