Spaghetti Corn-Bonara (GF)

Spaghetti Corn-Bonara (GF)

(6 servings)

 

Ingredients:

6 ears Corn, cooked and cut off cob (see note)

8 oz. Bacon, chopped

1 tbsp. Fresh Garlic, minced

1 cup Half and Half

2 Egg Yolks

1-2 tsp. Cracked Black Pepper

12 oz. Spaghetti

½ cup Parmesan, shredded

Directions:

In a large skillet, cook bacon over medium heat until crisp.  While bacon is cooking, whisk together the half and half, egg yolks and black pepper.  Also have spaghetti cooking so it’s done about the same time as the bacon.  Drain spaghetti but reserve about a cup of the pasta water.  Remove bacon to a paper towel lined plate and set aside.  Keep 2 tbsp. of bacon grease and add the garlic.  Cook about 30 seconds.  Now add the cream mixture, spaghetti, corn, bacon and cheese, stirring to combine.  Bring mixture to a boil, stirring constantly.  Add pasta water as needed to desired consistency.  Serve immediately.

Notes:              You can cook the corn in boiling water, bake it in an oven or microwave it.  You could even grill it.  The choice is yours.  Once cooked, cut it off the cob and set aside until recipe call for it.

Notes:              Because we are talking gluten-free, be sure you have checked that all your ingredient are gluten-free.

Ideas for Future Efforts

 ____________________________________

____________________________________

____________________________________

____________________________________

____________________________________