This Charred Corn Carbonara Recipe is a bit more on the decadent side – but hey we added some vegetables so that counts right!? The bright, fresh veggies are the perfect counterpart to the scrumptious noodles. If you feel the need to make it a bit healthier, omit the bacon/grease and use olive or coconut oil and add more veggies!
Makes: 4 Servings
Total Time: 1 hour
8 slices bacon, chopped
½ pound raw, peeled and deveined shrimp (can easily be substituted for chicken or left out entirely!)
¼ teaspoon salt
¼ teaspoon pepper
3 ears corn
1 lb. whole wheat spaghetti
4 garlic cloves, minced
1 ½ cups freshly grated parmesan cheese
2 tablespoons fresh chives
1 cup fresh spinach, chopped fresh burrata for topping
Bring a large pot of water to a boil and cook your pasta according to directions. When done, drain and toss with a bit of olive oil to keep from sticking. Heat the oven to 425°. Place the ears of corn on a baking sheet and cook for about 20 minutes. Increase heat to broil for several minutes to give the final char.
Remove from oven and set aside to cool then remove kernels from cob. Heat a large skillet over medium heat and add the bacon. Cook until very crispy. Remove the bacon from the skillet with a slotted spoon and carefully remove all but 1 tablespoon of the bacon grease from the pan. Set the extra bacon grease aside.
With the skillet still over medium heat, pat your shrimp (or chicken) dry and sprinkle with salt and pepper. Add to the skillet and cook, tossing until the shrimp are pink and opaque, about 3- 4 minutes. Transfer to a plate.
Whisk together the eggs and grated parmesan. Add the bacon fat back to the skillet and turn to low. Add the garlic and spinach and cook for 1 minute. Add noodles and toss well. Remove the skillet from the heat and start to slowly drizzle in the egg/parmesan mixture.
Toss quickly and constantly to create a sauce. Continue tossing for several minutes. After all of the mixture has been added, stir back in the bacon, shrimp and corn. Top with fresh chives (or other herbs) and a scoop of fresh burrata. Enjoy!