Vegetarian Corn Carbonara

CORN CARBONARA made with @peteandgerrys organic free range eggs #PeteAndGerrysPartner— far from the traditional, this vegetarian version of the classic, sans meat, uses sweet, caramelized corn kernels for a smoky and complex flavor foundation. The result is a perfectly summery pasta: quick, luscious and packed with flavor thanks to the delicious @peteandgerrys eggs.

By @carolinagelen

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 4 ears corn
• 6 yolks egg yolks
• 2.5 oz Parmesan cheese
• 2 tablespoons avocado oil
• 2 ears corn kernels
• 2 tablespoons butter
• 0.5 teaspoons salt
• 0.5 teaspoons black pepper
• 1 pound pasta
• 2 ears corn kernels
• 0.5 cup pasta cooking water

Instructions

1. Using a sharp knife, remove the kernels from 4 ears of corn.
2. In a large bowl, whisk together 6 egg yolks and 2.5 oz (70g) of finely grated Parmesan cheese until smooth. Set aside.
3. Heat a cast-iron skillet over high heat. Once hot, add 2 tablespoons of avocado oil.
4. Add half of the corn kernels to the skillet. Cook, stirring occasionally, until caramelized and charred, about 12 minutes.
5. Add 2 tablespoons of butter to the skillet with the corn and stir to combine.
6. Season the corn with salt and a hefty crack of black pepper.
7. Bring a large pot of water to a boil. Add some corn husks and cobs and simmer for 10 minutes.
8. Remove the husks and cobs, season the water with salt, and add 1 pound of pasta and the remaining corn kernels. Cook until al dente.
9. Carefully ladle 1/2 cup of the hot pasta cooking water into the egg mixture, whisking constantly.
10. Drain the pasta and return it to the pot. Off heat, add the caramelized corn and the egg yolk sauce. Stir until combined.
11. Taste and adjust seasoning, adding more salt or Parmesan if necessary. Add more pasta water if needed to reach desired consistency.