Corn Carbonara Made with @peteandgerrys Organic Free Range E

• servings: Makes 4 servings
• total time: 22 minutes

Ingredients

6 yolks

2 ½ oz (70g) finely grated Parmesan

4 ears of corn, kernels removed

2 tablespoons avocado oil

2 tablespoons butter

Salt and pepper

1 pound pasta

Directions

In a large bowl, whisk together the egg yolks and Parmesan. Set aside.

In a smoking hot cast-iron skillet, add half of corn kernels and oil. Cook, occasionally stirring, until the corn develops caramelized, charred bits throughout, about 12 minutes. Add the butter and stir to combine. Season with salt and a hefty crack of black pepper.

Bring a large pot of water to a boil. Add some of the corn husks and cobs and simmer for 10 minutes. Remove the husks and cobs. Season the boiling water with salt, add the pasta and remaining corn kernels. Boil until the pasta is al dente.

While constantly whisking, stream in 1/2 cup of hot pasta water in the egg yolk mixture. Drain the pasta and to the pot, add the caramelized corn, the egg yolk sauce and stir, off heat, until combined. Taste and season with more salt or Parmesan, as needed. Add more pasta water, as needed to reach the desired consistency.