Corn, Bacon, and Egg Pasta

Soft-boiled egg yolks become part of the sauce for this summery riff on pasta carbonara.

Kosher salt
2 large eggs
6 oz. campanelle or similar pasta
2 slices bacon
1 Tbs. unsalted butter
1 Tbs. chopped shallot
2 tsp. chopped garlic
Pinch crushed red pepper flakes
2 cups corn kernels (from 3 to 4 medium ears)
Freshly ground black pepper
1 oz. Parmigiano-Reggiano, finely grated (about 1cup); more for serving
2 Tbs. chopped fresh flat-leaf parsley

1. Bring a 6-quart saucepan of well-salted water to a boil. Have a bowl of ice water ready. Add the eggs to the boiling water, and cook for 6 minutes. Use a slotted spoon to transfer the eggs to the ice water.

2. Return the water to a boil. Boil the pasta according to package directions until al dente.

3. Meanwhile, in a 12-inch skillet, cook the bacon over medium heat until crisp, 6 to 8 minutes. Transfer to paper towels to drain and cool.

4. Add the shallot, garlic, and pepper flakes, and cook, stirring occasionally, until the shallot is tender, about 2 minutes. Add the corn, season with salt and pepper, and cook until tender, 3 to 4 minutes.

5. Reheat the eggs for 1 minute in the hot water, then carefully peel. Divide the pasta between 2 wide, shallow bowls. Top with an egg, split it open, and season with salt and pepper. Sprinkle with parsley and additional cheese, and serve.

Source: Fine Cooking Corn, Bacon, and Egg Pasta

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