Creamy rich vegetarian carbonara made with leeks, onions, fresh corn, and pasta. The sweetness of the corn really plays well with the savory leeks and salty parmesan.
Total Time
40min
0.0
0 Ratings
Author: Milk & Cardamom
Servings:
4
Ingredients
•
8
oz
Spaghetti
•
1
Egg
•
2
Tbsp
Kemps Half & Half (sponsored)
•
1
Tbsp
Olive Oil
•
1
cup
Corn Kernels
, divided
•
1
Leek
, thinly sliced
•
3
cloves
Garlic
, minced
•
1
tsp
Dried Thyme
•
1/3
cup
Parmesan Cheese
, grated
•
4
Tbsp
Chopped
Fresh Basil
•
to taste
Salt
•
to taste
Ground Black Pepper
Cooking Instructions
1.
Cook the Spaghetti (8 oz) according to directions in a large pot of salted boiling water. Reserve 1 cup of pasta water before draining the pasta.
2.
Whisk the Egg (1) and Kemps Half & Half (sponsored) (2 Tbsp) in a small cup and set aside.
3.
While the pasta is cooking, add Olive Oil (1 Tbsp) to a large skillet over medium-high heat. Add Corn Kernels (3/4 cup) and cook for 4 to 5 minutes.
4.
Add Leek (1), Garlic (3 cloves), Dried Thyme (1 tsp), Salt (to taste), and Ground Black Pepper (to taste), sauté for 3 to 4 minutes.
5.
Add this mixture to a blender along with 3/4 cup of pasta water. Blend until smooth. Slowly stream in the egg mixture and blend until the sauce is smooth.
6.
Add Parmesan Cheese (1/3 cup), season with salt and pepper, and blend until well combined. Add cooked pasta and sauce to a large bowl and mix until the pasta is well coated.
7.
Garnish with Corn Kernels (4 Tbsp), Fresh Basil (4 Tbsp), and additional black pepper and parmesan. Enjoy!
Author's Notes
You could make this recipe vegan by removing the egg and using 1/4 cup of dairy-free milk.
I used Barilla Protein + Spaghetti in this recipe, but feel free to use any other Barilla long cuts like their Collezione Spaghetti or Blue Box Thick Spaghetti.
Nutrition Per Serving
CALORIES
359
FAT
8.7 g
PROTEIN
13.4 g
CARBS
56.6 g
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