I discovered this recipe two years ago and fell in love with it. Its refreshing, spicy, and really delicious. Of course the bacon may be omitted if you do not consume pork. This recipe serves six and can be prepared in 45 minutes.

INGREDIENTS

4 ears corn

8 strips bacon, diced

1 red onion, minced

1 clove garlic, minced

Kosher salt

1/2 tsp. crushed red pepper flakes

16 oz. pasta ( bucatini, spaghetti, or linguine)

2 large egg yolks

1/3 cup heavy cream

1/2 cup grated Parmesan cheese

Fresh ground black pepper

Chives for serving

DIRECTIONS

1. Cut the corn off the cob with a sharp knife. Transfer kernels to a bowl and scrape the knife against the side to release any liquid. Discard the cobs.

2. Heat a large skillet over medium heat. Add the bacon and cook until the fat has been rendered and its very crisp. Remove the bacon from the pan with a slotted spoon and drain on paper towels.

3. Add the red onion and cook, stirring occasionally until tender, about 4 minutes. Add the corn and garlic and cook until the garlic is fragrant, about 3 minutes. Season with salt and red pepper flakes and reserve over low heat.

4. Bring a large pot of salted water to a boil over medium heat. Add the pasta and cook until al dente, 8-10 minutes. Scoop out and reserve I cup of the pasta water.

5. Stir the pasta water into the corn mixture. Raise heat to medium and bring the liquid to a gentle simmer. Add the pasta to the skillet and toss to combine.

6. In a small bowl, whisk together the egg yolks and cream. Add to the skillet and toss well to coat. Add a generous amount of the pepper. Add the Parmesan and bacon, toss to combine.

7. Serve with Chopped chives

I hope you enjoy this recipe as much as I do. If you like spicy no doubt you will.

Bon Appetit