Charred corn carbonara with zucchini

Ingredients

• 200 g (7 oz)pappardelle
• 2corn on the cob
• 1courgette
• 3egg yolks
• 57 g (2 oz)Parmesan
• 14 g (1 tbsp)butter
• 15 ml (1 tbsp)olive oil
• to tastesalt
• to tasteground black pepper

Instructions

1. 1

   Char the corn

   Cut the kernels from the cobs with a knife. Heat the olive oil in a large hot frying pan and roast the kernels until golden brown. Add the butter and toss until the corn looks glossy and smells nutty; season with salt. Leave it in the pan. Use a vegetable peeler to slice the courgette into thin ribbons, season lightly with salt and set aside.

2. 2

   Cook the pasta

   Boil the pappardelle in salted water according to the packet instructions until al dente. Drain it, reserving some cooking water. Grate the Parmesan, then whisk it in a small bowl with the egg yolks, some pasta water and ground black pepper.

3. 3

   Make the sauce

   Add the pappardelle to the corn in the pan and take the pan off the heat. Stir in the egg-yolk and Parmesan mixture, emulsifying it into a creamy sauce. Add more pasta water as needed. Fold in the courgette ribbons, toss briefly and serve straight away with extra Parmesan and black pepper.

What is corn carbonara?

Carbonara is an Italian pasta dish traditionally made with eggs, hard cheese and black pepper. This version takes a summer turn, pairing its egg-and-cheese sauce with sweet charred corn and fresh courgette.

The corn is browned in a pan before butter is added, giving it a smoky, nutty edge. Pappardelle’s broad ribbons also make a generous base for the sauce and vegetables.

Nutrition and macros by portion

The nutrition label shows one serving as written: 760 calories, 30g protein, 95g carbs, 30g fat.

Most of the carbohydrate comes from the pappardelle and corn; the egg yolks, Parmesan, butter and olive oil contribute much of the fat, while the yolks and cheese provide protein. For a more balanced plate, serve it with a crisp green salad or another non-starchy vegetable.

Choose the right corn

Fresh cobs: cut the kernels away with a sharp knife, keeping them in a fairly even layer so they brown in the pan.

Browned kernels: let the corn roast in the hot pan until golden before tossing it with butter. This develops colour and a toasted flavour without adding another cooking step.

Get the courgette ready

Thin ribbons: draw a vegetable peeler along the courgette to make strips that fold easily through the pasta.

Light seasoning: use just a little salt on the ribbons and set them aside while the pasta cooks. They are folded in at the end and tossed briefly, rather than cooked down.

Keep the sauce silky

Off the heat: take the pan away from the hob before adding the egg-yolk mixture. This helps the eggs coat the pasta as a sauce instead of setting too quickly.

Starchy water: whisk some pasta water into the yolks and Parmesan, then add more to the pan if the sauce needs loosening. Add it gradually so the sauce stays creamy and clings to the pappardelle.

Cook the pasta al dente

Packet timing: follow the instructions for the pappardelle and check that it is al dente before draining. The pasta is tossed with the corn and sauce afterwards, so avoid cooking it until soft.

Reserve water: save some cooking water before draining. It is the adjustment that helps bring the egg, cheese and pasta together into a smooth coating.

Serve it straight away

Finish the dish in the pan, folding in the courgette and tossing only briefly. Serve immediately, while the sauce is glossy and the courgette ribbons remain distinct.

Extra Parmesan and black pepper are suggested to finish each serving. A simple green salad makes a fresh side alongside the rich, pasta-based main.

Recipe notes & tips

• Use a large, hot frying pan so the corn has room to brown.
• Grate the Parmesan finely so it combines more easily with the egg yolks.
• Reserve the pasta water before draining the pappardelle.
• Take the pan off the heat before mixing in the egg and cheese.
• Add reserved pasta water a little at a time until the sauce coats the pasta.
• Serve as soon as the courgette ribbons have been folded through.

Variations

• Add chilli: stir a pinch of chilli flakes into the corn as it roasts.
• Use another pasta: choose a wide pasta shape that can hold the sauce.
• Add fresh herbs: fold chopped basil or parsley through just before serving.
• Try pecorino: replace the Parmesan with finely grated pecorino for a sharper cheese flavour.
• Add lemon: finish with a little finely grated lemon zest for a fresh accent.

Common mistakes to avoid

• Crowding the corn: too many kernels in a small pan can stop them browning; use a large pan and spread them out.
• Skipping the pasta water: the sauce may be difficult to loosen; reserve some before draining.
• Adding eggs over heat: they can set rather than turn creamy; remove the pan from the heat first.
• Pouring in too much water: the sauce can become thin; add it gradually and stop once it coats the pasta.
• Cooking the courgette for too long: it can lose its ribbon shape; fold it in at the end and toss briefly.

How to store

This pasta is best eaten straight away, as the sauce can thicken and the courgette soften in storage. Refrigerate leftovers in an airtight container for up to 1 day, then reheat gently with a splash of water, stirring frequently.

Frequently asked questions