Roasted corn carbonara with zucchini strips
This carbonara is a summery take on the classic, where roasted corn replaces guanciale or bacon, giving the dish a sweet and smoky depth. Crispy fried bacon or pancetta can also be added as an option.
Ingredients · Servings 2
- 200 g Pappardelle
- 2 ears of corn
- 1 Zucchini
- 3 egg yolks
- 50 g Parmesan cheese
- 1. Butter
- 1 tbsp olive oil
- Salt
- black peppercorns (ground)
Method · 25 min
- Cut the corn kernels off the cob with a knife. Toast them in a very hot, large pan with olive oil until golden brown. Add the butter and toss the corn briefly until it's glossy and smells slightly nutty. Season with salt and set aside in the pan. Meanwhile, slice the zucchini into thin strips using a vegetable peeler, lightly salt them, and set aside as well.
- Cook the pappardelle in plenty of salted water according to the package directions until al dente. Drain the pasta, reserving some of the cooking water. Meanwhile, grate the Parmesan cheese and mix it in a small bowl with the egg yolk, a little of the pasta water, and black pepper.
- Add the pappardelle to the corn in the pan and remove from the heat. Stir in the egg yolk and Parmesan mixture and emulsify into a creamy sauce. Add more pasta water if needed. Gently fold in the zucchini strips, toss briefly, and serve immediately with extra Parmesan and black pepper.
