Sunday, September 9, 2012

Corn's take on Carbonara

Let's make a list of a few of my favorite food items:


Alright, now let's combine them all into one dish and this is what you get. I'm sure there are many other things you could come up with using those ingredients (Master Chef style, anyone?), but give me a recipe that is acting either like carbonara or pesto and I am so down. 

The original recipe calls it corn pesto, but I think the taste and feel is closer to carbonara. I'll let you choose. But either way, you definitely should make it so you can form an opinion. It won't disappoint.
Yield: 4-6 servings

4 strips bacon
4 cups corn (about 5 ears)
1 tsp balsamic vinegar
2 cloves garlic, diced
1 1/2 tsp salt
1 tsp black pepper
1/2 cup parmesan cheese
1/2 cup walnuts
1/3 cup olive oil
1 lb fettucini noodles

Put a large pot of salted water on to boil. Cook the fettucini according to package directions, reserving 1 cup of cooking water.

In the meantime, cook the bacon in a large skillet. When it is finished, remove it, saving 1-2 tbsp of the grease. Allow the bacon to cool a little and dice. Add the corn, garlic, and balsamic vinegar to the bacon grease remaining in the skillet and saute for 3-5 minutes until the corn is cooked through. Remove from the heat.

Place all but 1 cup of the corn mixture in a food processor with the walnuts. Process until a thick paste begins to form, adding the olive oil slowly.

When the noodles are done, add the mixture and toss to coat. If it seems a little thick, add some of the reserved pasta water until the desired consistency is reached. Add the reserved corn and bacon and enjoy!

Source: adapted from Mom de Cuisine

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