Oh my goodness.
This is REALLY good.
Have you ever had random bits of food in the refrigerator and you aren't sure how you are going to use them up? What does one do? Google "recipes for four slices of bacon?"
How fortunate I was when all of my monthly magazines arrived through the mail slot on the same day. Thanks to Better Homes and Gardens, I was able to adapt this unique recipe that uses corn in addition to the standard carbonara ingredients to use up the few ears of corn left over from a family birthday party and the four slices of bacon remaining from breakfast. The kids devoured it. And it was ridiculously easy.
You need:
six ears of corn, shucked, cooked, and cut off the cobs
12 oz. spaghetti, cooked according to package directions
3/4 c. reserved pasta water
1 c. half and half
2 egg yolks*
1 tsp. cracked black pepper
8 oz. bacon, cooked until crisp and broken into pieces
2 tbsp. reserved bacon grease (or 2 tbsp. butter, if you are using up your leftover bacon!)
1 tbsp. minced garlic
1/2 c. shredded Parmesan cheese
In a small bowl, whisk together the egg yolks, half and half, and pepper. In a large skillet, cook the garlic in the reserved bacon grease or butter for 30 seconds. Add the cream mixture, spaghetti, corn, bacon, and Parmesan cheese. Bring just to a boil, stirring constantly. Add pasta water to desired consistency. Enjoy!
*Save those egg whites! Add them to three more for Breakfast Pie!
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