Updated: Aug 28, 2021
This the season of farm-fresh corn, I have been working up a few corn dishes. the earlier Corn Gazpacho and I are currently working up another pasta dish - enjoy.
1 pound Farfalle, cooked as directed on package, reserve 1 cup of the pasta water
4 ears of sweet corn
8 slices thick-cut turkey bacon, chopped
2 shallots, minced
1/4 teaspoon salt
1/4 teaspoon pepper
4 garlic cloves, minced
3 large eggs
1 1/2 cups freshly grated parmesan cheese, plus extra for topping
Hand-full of fresh Italian Parsley, chopped
Preheat the oven to 450 degrees
Line a baking sheet with parchment paper
Remove the husk for the ears of corn and place it on the baking sheet and place it in the oven and roast for about 20 minutes, turning the corn to get an even char. Remove the oven and let cool enough to handle, remove kernels for cob, and set aside.
As pasta is cooking, place a large skillet over medium-high heat, add bacon and sauté until crisp, remove cooked bacon and drain all but a teaspoon of fat from the skillet. Return skillet to heat and sauté shallots until soft. Remove skillet from heat, add garlic, corn, stir and set aside.
Whisk together the eggs and cheese.
If the skillet has gone cold, return the skillet to medium-low heat, add pasta and a ¼ cup of pasta water and toss to coat. But if the skillet is still hot, add pasta, ¼ of the pasta water, and toss. Now, either way, add egg cheese mixture, toss quickly to coat, if it is to dry keep adding pasta water ¼ cup at a time until desired creaminess has been achieved, add parsley, toss and serve.