Prep time: 20 minutes
Total time: 40 minutes
Yield: 6 servings

Ingredients:

  • 4 ears of corn
  • 8 strips of bacon, diced
  • 1 red onion, minced
  • 1 garlic clove, minced
  • Kosher salt
  • 1/2 tsp. crushed red pepper flakes
  • 16 oz. bucatini, or preferred pasta
  • 2 large egg yolks
  • 1/3 cup heavy cream
  • 1/2 cup grated
  • Parmesan cheese
  • Ground black pepper
  • Chives, for serving

Directions:

  • 1

    Cut corn kernels off the cob with a sharp knife, and move into a bowl.

  • 2

    In a large skillet, cook bacon until it’s crispy (5 to 6 minutes) over medium heat. Place on a paper towel to dry.

  • 3

    Add red onion to the skillet and stir occasionally. Cook the red onion until tender, then add the corn and garlic, and cook for another 3 minutes. At this point, the garlic should be fragrant. Season skillet with salt and red pepper flakes, and set aside on low heat.

  • 4

    Boil a large pot of salted water on medium-high heat. Pour in pasta and cook for about 8 to 10 minutes. Save 1 cup of the pasta water for later, and drain the rest.

  • 5

    Add the pasta water to the skillet and raise the heat back to medium so that the liquid comes to a gentle simmer. Stir the pasta into the skillet, and toss to combine.

  • 6

    In a separate bowl, whisk the egg yolks and cream together. Once whisked, add to the skillet and toss to coat. When ready to serve, add in the Parmesan cheese, black pepper and bacon by tossing the skillet to mix. Finally, garnish with chives and dish it up!