Sweet Corn Carbonara

Recipe from Michael Serva

Adapted by Kristina Felix

Published September 9, 2024

  • David Malosh for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
40 minutes
Prep Time
25 minutes
Cook Time
15 minutes
Rating
4(234)
Comments
Read comments

Of carbonara, the chef Michael Serva writes, "[it's] an infamously specific alchemy with fighting words around any sort of modification. Always with guanciale, never bacon. And the addition of peas is likely to have you ducking thrown furniture anywhere near Rome." Perhaps it's the 6,000 miles between Rome and Marfa, Texas, that emboldens Mr. Serva, who co-owns the Italian deli Bordo with his wife Hannah Texie Bailey, to reimagine classic carbonara. He uses finocchiona salami ends that no longer fit in the meat slicer in place of guanciale, and adds in-season sweet corn to the mix. True to Mr. Serva's waste-not philosophy, he utilizes every part of the corn too: kernels in the dish, cobs to flavor the pasta water, and silks as a sweet and surprising garnish. This approach results in a luscious carbonara punctuated by summer sweet corn, making it a perfect dish for late summer and early fall. While finocchiona salami and Calabrian chile paste are well worth sourcing, any salami or chile paste you have in your refrigerator work well here too. —Kristina Felix

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:4 to 6 servings

  • 2 cups (about 8 ounces) corn kernels, from 2 to 3 ears, preferably from farm fresh corn, cobs and pale green silks reserved (see Tip)

  • Sea salt and black pepper

  • 1 pound pasta (such as campanelle, cavatappi or mafalda)

  • 2 tablespoons olive oil

  • 8 ounces leeks, white and light green parts only, thinly sliced (about 3 cups, from about 2 leeks)

  • 8 ounces salami, preferably finocchiona (with fennel), diced into ¼-inch pieces (about 2 cups)

  • 1 tablespoon chile paste, preferably Calabrian

  • 1 teaspoon fennel seeds

  • 2 tablespoons unsalted butter

  • 8 ounces pecorino, preferably Pecorino Romano, finely grated (about 4 cups)

  • 4 ounces Parmesan, preferably Parmigiano-Reggiano, finely grated (about 2 cups)

  • 2 large eggs

  • 1 egg yolk

  • Basil leaves for garnishing

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

78 grams carbs; 303 milligrams cholesterol; 1275 calories; 27 grams monounsaturated fat; 6 grams polyunsaturated fat; 35 grams saturated fat; 72 grams fat; 5 grams fiber; 3209 milligrams sodium; 76 grams protein; 6 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Place corn cobs in a large pot of salted water and bring to a boil.

  2. Step 2

    When boiling, remove and discard the cobs, add pasta, and cook until al dente, reserving 2 cups of the pasta water before draining.

  3. Step 3

    Meanwhile, heat a 12-inch sauté pan over medium-high. When hot, add olive oil, leeks, salami, chili paste, fennel seeds and a pinch of salt. Cook, stirring constantly, until the edges of the leeks and salami turn golden brown, about 6 minutes.

  4. Step 4

    Add butter, corn kernels, another pinch of salt, and 1 teaspoon black pepper to the pan. Continue stirring until the corn has just begun to shine and release its aroma, about 3 minutes.

  5. Step 5

    In a large metal mixing bowl, whisk together pecorino, Parmesan, eggs and egg yolk plus one cup of reserved pasta water, working quickly so as not to scramble the eggs. Gently fold the pasta and the corn and salami mixture into the cheese mixture until a creamy sauce forms and coats pasta evenly, adding more pasta water if necessary.

  6. Step 6

    Serve immediately, topped with torn basil leaves and some of the reserved corn silks, if desired.

Tip

  • When removing kernels from the cob, cut carefully to avoid the tough base of the kernels near the cob, which can taste bitter.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
234 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Anne

As a pescatarian, I always use chopped up smoked salmon (the thick, Pacific kind, not lox) sauteed in a little olive oil in my "carbonara," and it works great in this recipe too.

Brian A.

The quick whisking actually DOES prevent scrambling the eggs. I recommend adding the warm water bit by bit, whisking in between, rather than all at once. That will help by allowing the egg and cheese mixture temperature to rise slowly. I am not sure why a metal bowl is specified; you could use any kind of bowl. Just avoid combining the egg mixture with the warm ingredients in a hot vessel like the sauté pan, as it’s much harder to avoid scrambling.

Virginia

Any recommendations for a substitute for the salami?

Andrea A

The only problem with this recipe is that I can't stop eating it.

Jessica

Very good. With this much high quality cheese, you can't really go wrong! I used turkey bacon in place of salami.

Michelle

Used andouille sausage and thai garlic chili sauce, reversed quantities of pecorino and Parmesan because it’s what was on hand. This dish was absolutely scrumptious. Will make again!

Private comments are only visible to you.

Recipe Tags

or to save this recipe.