garden herb corn and brown butter carbonara
Filling, finished in a flash, and rich with summery flavor.
Ingredients
- 1 lb your favorite pasta (see note)
- 3/4 cup mixed fresh herbs (basil, parsley, dill, etc)
- 3 eggs, at room temperature
- 1 cup grated fresh Parmesan cheese
- 4 tbsp butter
- 2 cups corn, fresh or frozen
- 3 cloves garlic, minced
- 1 tbsp lemon zest
- fresh basil and additional parmesan for serving
Instructions
- Whisk together the herbs, eggs, and parmesan until creamy.
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions. Drain, reserving 1 cup of the starchy pasta water.
- Turn the burner down to medium. In the same pot as the pasta cooked in, melt the butter until fragrant and golden, about 2-3 minutes. Toss in the corn and cook for 3-5 minutes until golden in spots. Stir in the garlic and lemon zest for an additional minute.
- Add the pasta back into the hot pot. Very quickly toss the egg mixture in with the pasta until thoroughly coated, adding pasta water as needed if the sauce thickens too much. Taste for salt and pepper.
- Divide pasta into bowls and garnish with fresh basil and additional parmesan, as desired. Serve immediately.
Notes
*Pasta: Long-cut pasta is traditional for carbonara (think bucatini, spaghetti, etc) but I chose rigatoni because I like it. Use what you'd like for this recipe.