MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Fresh Corn Carbonara
 Categories: Pasta, Vegetables, Dairy, Cheese, Herbs
      Yield: 4 Servings
 
     12 oz Spaghetti or linguine
           Salt
      6 sl Bacon;
           - thick-cut, in 1/4" strips
      4    Corn ears;
           - kernels cut off,
           - cobs reserved
    1/2 c  Heavy cream
           Black pepper; fresh ground
    1/2 c  Parmesan;
           - grated, more to serve
    1/2 c  Fresh basil leaves;
           - coarse chopped, divided
 
  Cook spaghetti in a large pot of boiling salted water, stirring
  occasionally, until al dente; drain.
  
  Meanwhile, fry bacon in a large skillet over medium-high heat,
  stirring occasionally, until crisp. Using a slotted spoon, transfer
  bacon to paper towels to drain. Reserve fat. Scrape excess corn
  milk from cobs into a blender by firmly running the back of a
  chef's knife down the sides. Add cream, half of the corn kernels,
  1/4 ts salt, 1/4 ts pepper, and 2 tb reserved bacon fat. Purée
  until a smooth sauce forms.
  
  Toss hot pasta with corn sauce, 1/2 cup Parmesan, and half each of
  the remaining corn kernels, bacon, and basil in a large bowl.
  
  Divide pasta among bowls and top with remaining corn kernels,
  bacon, and basil. Season with pepper and top with Parmesan.
  
  Recipe by Anna Stockwell
  
  Recipe FROM: Epicurious, Aug 2015
  
  Formatted by: Dave Drum, Aug 15, 2015
  
  Uncle Dirty Dave's Archives
 
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