This is an easy to make dish great for a week day dinner. If you like things really spicy add additional red pepper flakes and a some cayenne pepper. I would advise you to prep all the ingredients before you start. This recipe serves 6 and takes 45 minutes to prepare.
INGREDIENTS
4 ears of corn
6 strips of diced bacon
1 red onion, minced
1 clove garlic, minced
Kosher salt
1/2 teaspoon red pepper flakes
16 ounces bucatini ( or linguine, or spaghetti)
2 large egg yolks
1/3 cup heavy cream
1/2 cup grated Parmesan cheese
Fresh ground black pepper
Chives for serving
DIRECTIONS
- Cut the corn off the cob using a sharp knife. Transfer kernels to a bowl and firmly scrape the knife against the kernels to release any liquid( called milking the cobs). Discard cobs.
- Heat a large skillet over medium heat( I would suggest cast iron). Add the bacon, cook until the fat has rendered and it’s very crisp. Remove the bacon with a slotted spoon and drain on paper towels.
- 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, reserve over low heat.
- Bring a large pot of salted water to a boil, add the pasta and cook until al dente, 8 to 10 minutes. Scoop out and reserve one cup of pasta water, then drain pasta ( do not rinse the pasta).
- Stir the pasta water into the corn mixture. Raise the heat to medium and bring the liquid to a gentle simmer. Add the pasta to the skillet and toss to combine.
- In a small bowl, whisk together the egg yolks and cream. Add to the skillet and toss well to coat. Add the parmesan and toss to combine. Top with the ground black pepper and chives to serve.
I usually have this dish alone, however it can be served with a salad and meat of your choice. Enjoy!
