Spaghettoni Carbonara with Corn | RICARDO

Name: Spaghettoni Carbonara with Corn | RICARDO
Total time: 30 min
Ingredients: 3 eggs; 3 egg yolks; 3/4 cup (55 g) fresh Parmesan cheese, finely grated; 3/4 lb (340 g) spaghettoni or spaghetti; 8 slices bacon, diced; 3 cups (450 g) fresh or thawed frozen corn kernels (see note)

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Summer wouldn’t be summer without fresh corn! This summer carbonara is peppered with sunny yellow kernels.

Keywords

summer bbq salads - corn pasta salad spaghettoni - kid friendly pasta salad - summer lunch recipes

View full recipe on www.ricardocuisine.com

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