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Corn, Bacon, and Egg Pasta

Scott Phillips

Servings: 2

Soft-boiled egg yolks become part of the sauce for this summery riff on pasta carbonara.


  • Kosher salt
  • 2 large eggs
  • 6 oz. campanelle or similar pasta
  • 2 slices bacon
  • 1 Tbs. unsalted butter
  • 1 Tbs. chopped shallot
  • 2 tsp. chopped garlic
  • Pinch crushed red pepper flakes
  • 2 cups corn kernels (from 3 to 4 medium ears)
  • Freshly ground black pepper
  • 1 oz. Parmigiano-Reggiano, finely grated (about 1cup); more for serving
  • 2 Tbs. chopped fresh flat-leaf parsley

Nutritional Information

  • Calories (kcal) : 710
  • Fat Calories (kcal): 200
  • Fat (g): 22
  • Saturated Fat (g): 9
  • Polyunsaturated Fat (g): 3.5
  • Monounsaturated Fat (g): 7
  • Cholesterol (mg): 220
  • Sodium (mg): 1020
  • Carbohydrates (g): 100
  • Fiber (g): 8
  • Sugar (g): 9
  • Protein (g): 31


  • Bring a 6-quart saucepan of well-salted water to a boil. Have a bowl of ice water ready. Add the eggs to the boiling water, and cook for 6 minutes. Use a slotted spoon to transfer the eggs to the ice water. Return the water to a boil. Boil the pasta according to package directions until al dente.
  • Meanwhile, in a 12-inch skillet, cook the bacon over medium heat until crisp, 6 to 8 minutes. Transfer to paper towels to drain and cool. Add the butter to the bacon fat in the skillet, and let it melt. Add the shallot, garlic, and pepper flakes, and cook, stirring occasionally, until the shallot is tender, about 2 minutes. Add the corn, season with salt and pepper, and cook until tender, 3 to 4 minutes.
  • With a slotted spoon, transfer the pasta to the skillet. Crumble in the bacon, add the cheese, toss, and keep warm over low heat. Add a little of the pasta cooking water if it seems dry.
  • Reheat the eggs for 1minute in the hot water,  then carefully peel. Divide the pasta between 2 wide, shallow bowls. Top with an egg, split it open, and season with salt and pepper. Sprinkle with parsley and additional cheese, and serve.


Rate or Review


  • IL | 09/19/2016

    I used premium ingredients, including die-cut pasta and double smoked bacon (twice the amount stated) but this was just OK. Something was lacking in terms of flavour and I am not sure that I will make it again.

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