halfbakedharvest4.6
Garlic Herb Corn Carbonara with Burrata
Made in under 30 minutes...a great way to use a mix of summer produce, pantry, and fridge staples.
👥 6 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 15 min🔥 Cook: 15 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●pot
- ●baking sheet
- ●bowl
- ●whisk
- ●oven
📝 Preparation Steps
1
1. Preheat oven to 400° F. Arrange the corn to one side of a baking sheet and the bacon on the other. Roast for ⏱️ 10 minutes. 2. Meanwhile, combine the butter, olive oil, herbs, garlic, salt, and pepper in a bowl. Remove the pan from the oven, flip the bacon, and spread half of the herb butter over the corn, tossing to coat. Roast another ⏱️ 5-8 minutes, until the bacon is crisp, watch closely. If the corn needs more time, return to the oven for another ⏱️ 5 minutes. Remove the corn from the cob and crumble the bacon.3. Meanwhile, whisk together the eggs, parmesan, lemon zest, and lemon juice, and remaining herb butter in bowl.4. Bring a large pot of salted water to a boil. Boil the pasta until al dente. Before draining, scoop out about 1 cup of the pasta water. Drain and add the pasta back to the hot pot. Immediately add the egg/cheese mixture to the hot pasta, tossing quickly (to ensure the eggs do not scramble) until the eggs thicken and create a sauce. Thin the sauce with a bit of the reserved pasta water until it reaches your desired consistency. Add the corn, toss to combine. Season with salt and pepper.5. Divide the pasta among plates and top with freshly torn burrata cheese, bacon, and fresh herbs. Drizzle a bit of olive oil over top. Enjoy!
garlic, finely chopped3 cloveslarge eggs, at room temperature, beaten3dry pasta, any cut1 poundburrata cheese, at room temperature8 ounces
Nutrition Facts
calories
582 kcal
serving Size
1 serving
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