@teeejtok: CARBONARA EP.5: TRIPLE CORN 🌽🌽🌽 3 egg yolks 70g pecorino (or parmesan) 140g guanciale 1-2 ears of corn 1-2 jalapeños 1 tbsp fresh marjoram (or oregano) 225g orecchiette Salt Grate the cheese and beat with the yolks. Place the guanciale in a cold pan and place over a low heat. Shuck the corn (reserving the stem), de-seed and finely slice the jalapeño. When the guanciale is crisp, strain 80% of its hot fat into the cheese mix and beat it again until smooth. Set the crispy guanciale aside, turn the heat up and toast a third of the corn kernels in the residual fat. Frazzle the sliced chilli briefly then remove from the heat. Lightly salt some boiling water then drop in the corn stem and the pasta. Place the remaining kernels in a small sieve over the pasta (or cook them separately) and boil for 2-3 minutes. Add a small ladleful of pasta water to a third of the kernels and blitz to a smooth cream, then beat this through the eggs. Add the al dente pasta, remaining corn and marjoram to the toasted corn then add the cheesy corn mix away from direct heat. Toss until you have a rich and glossy sauce. #carbonara

Tom Jackson

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Region: GB

Thursday 27 August 2026 11:55:45 GMT