Carbonara Inspired Corn Skillet
Fresh corn mingles with salty pancetta, Pecorino cheese, black pepper, runny eggs, and fresh basil in this late-summer skillet. All you need to prep the dish is The Pan, The Spoon, a knife, and a cheese grater.
Total Time: 42 minutes. 20 minutes to prepare, 22 minutes to cook.
What you’ll need to make the dish:
• 6 large ears of fresh corn
• 4 ounces diced pancetta
• 2 ounces Pecorino Romano cheese, finely grated (about 1 firmly packed cup grated on a Microplane or 2/3 cup store-bought)
• 1 tablespoon olive oil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 6 large eggs
• 5 large fresh basil leaves
How to prepare the dish:
- Shuck 6 ears of corn and remove the silk. Slice the kernels off the cob: lay each ear on a cutting board and cut down the side of the cob to remove the kernels. Rotate the cob so the flat (cut) end is against the board and continue cutting and rotating (3 3/4 to 4 1/2 cups kernels).
- Dice 4 ounces pancetta, if needed. Finely grate 2 ounces of Pecorino Romano cheese (about 1 packed cup).
- Heat 1 tablespoon olive oil in a large skillet (The Pan), over medium heat until shimmering. Add the pancetta and sauté until crispy, browned, and the fat has rendered 5 to 8 minutes. Using The Spoon, transfer the pancetta to a paper towel-lined plate.
- Add the corn kernels to The Pan, season with 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper, and cook, stirring occasionally, until crisp-tender, about 2 minutes.
- Remove The Pan from the heat. Add the pancetta and half of the cheese and stir to combine. Make 6 small wells in the corn mixture. Crack an egg into each well. Cover and return the skillet to medium-low heat.
- Cook, rotating The Pan as needed so that the eggs cook evenly until the whites are set and the yolks are to your desired doneness, 8 to 12 minutes (check on it a few times). The eggs should still jiggle in the centers when you gently shake The Pan.
- Top with the remaining cheese and several more grinds of black pepper. Tear 5 large fresh basil leaves into bite-sized pieces, scatter over the skillet, and serve.
Check out last Week's Recipe of the Week: Chicken Caprese