Charred corn carbonara with zucchini

Step 1/3

• 1 zucchini
• 2 corn on the cob
• 1 tbsp olive oil
• 1 tbsp butter
• salt

• knife
• cutting board
• frying pan
• peeler

Cut corn kernels from cob using knife. Roast in hot large skillet with olive oil until golden brown. Add butter and toss corn until glossy and nutty. Season with salt. Set aside in skillet. Slice zucchini into thin strips using vegetable peeler, season lightly with salt, and set aside.

Step 2/3

• 200 g pappardelle pasta
• 40 g Parmesan cheese
• 3 egg yolks
• black peppercorns (ground)

• pot
• grater
• bowl

Boil pappardelle in salted water according to package instructions until al dente. Drain pasta, reserving some cooking water. Grate parmesan. In small bowl, whisk together parmesan, egg yolks, some pasta water, and black pepper.

Step 3/3

• 10 g Parmesan cheese

Add pappardelle to corn in skillet and remove from heat. Stir in egg yolk-parmesan mixture and emulsify into creamy sauce. Add more pasta water as needed. Fold in zucchini strips, toss briefly, and serve immediately with extra parmesan and black pepper.

Enjoy your meal!