fresh-corn-carbonara-56390011.json

{
    "directions": [
        "Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente; drain.",
        "Meanwhile, fry bacon in a large skillet over medium-high heat, stirring occasionally, until crisp. Using a slotted spoon, transfer bacon to paper towels to drain (reserve fat). Scrape excess corn milk from cobs into a blender by firmly running the back of a chef's knife down the sides. Add cream, half of the corn kernels, 1/4 tsp. salt, 1/4 tsp. pepper, and 2 Tbsp. reserved bacon fat. Pur\u00e9e until a smooth sauce forms.",
        "Toss hot pasta with corn sauce, 1/2 cup Parmesan, and half each of the remaining corn kernels, bacon, and basil in a large bowl.",
        "Divide pasta among bowls and top with remaining corn kernels, bacon, and basil. Season with pepper and top with Parmesan."
    ],
    "ingredients": [
        "12 ounces spaghetti or linguine",
        "Kosher salt",
        "6 slices thick-cut bacon (about 6 ounces), cut into 1/4\" strips",
        "4 ears of corn, kernels cut off (about 3 cups), cobs reserved",
        "1/2 cup heavy cream",
        "Freshly ground black pepper",
        "1/2 cup grated Parmesan (about 2 ounces), plus more to serve",
        "1/2 cup fresh basil leaves, coarsely chopped, divided"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Milk/Cream",
        "Pasta",
        "Side",
        "Kid-Friendly",
        "Quick & Easy",
        "Parmesan",
        "Corn",
        "Dinner",
        "Summer",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free",
        "No Sugar Added"
    ],
    "title": "Fresh Corn Carbonara",
    "url": "http://www.epicurious.com/recipes/food/views/fresh-corn-carbonara-56390011"
}