Corn and Crab Carbonara | Dorothy Lane Market

Corn and Crab Carbonara

PREP TIME 20 mins
COOK TIME 15 mins
SERVINGS 4
Chef Carrie Walters
  • POSTED Aug 10th, 2021
  • BY Chef Carrie Walters

Sweet corn and crab come together to create this crave-worthy summer pasta dish. 

INGREDIENTS

  • 5¼ cups fresh corn kernels (about 7 ears)
  • 2 Tbsp butter
  • 4 oz Niman Ranch Diced Pancetta
  • 2 medium shallots, minced
  • 2 garlic cloves, thinly sliced
  • 1 lb spaghetti
  • 1 Tbsp fresh lemon juice, plus grated zest for garnish
  • Salt and pepper to taste
  • 1 tsp DLM Creole Seasoning
  • ½ lb jumbo lump crab meat

INSTRUCTIONS

1
Cut the corn kernels off of the cobs and place in blender or food processor. Purée until smooth. Strain the purée through a fine sieve, pressing on the solids. Set the juice aside and discard the pulp.
2
In a sauté pan, heat the butter and cook the pancetta until golden brown. Add the shallots and garlic and cook, stirring, until softened, about 3 minutes.
3
Meanwhile, cook the pasta in salted boiling water until al dente, reserving 2 cups of the cooking water before draining.
4
Place drained pasta back in pot. Add the strained corn purée, pancetta mixture, 1½ cups of the pasta water, and the lemon juice.
5
Bring back to medium heat and let cook until thick and creamy, about 4-6 minutes. Add more of the pasta water if needed.
6
Season with the creole seasoning and salt and pepper to taste. Gently fold in the crab and serve.

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Corn and Crab Carbonara

Dorothy Lane Market
PREP TIME 20 mins
COOK TIME 15 mins
SERVINGS 4

INGREDIENTS

  • 5¼ cups fresh corn kernels (about 7 ears)
  • 2 Tbsp butter
  • 4 oz Niman Ranch Diced Pancetta
  • 2 medium shallots, minced
  • 2 garlic cloves, thinly sliced
  • 1 lb spaghetti
  • 1 Tbsp fresh lemon juice, plus grated zest for garnish
  • Salt and pepper to taste
  • 1 tsp DLM Creole Seasoning
  • ½ lb jumbo lump crab meat

INSTRUCTIONS

1
Cut the corn kernels off of the cobs and place in blender or food processor. Purée until smooth. Strain the purée through a fine sieve, pressing on the solids. Set the juice aside and discard the pulp.
2
In a sauté pan, heat the butter and cook the pancetta until golden brown. Add the shallots and garlic and cook, stirring, until softened, about 3 minutes.
3
Meanwhile, cook the pasta in salted boiling water until al dente, reserving 2 cups of the cooking water before draining.
4
Place drained pasta back in pot. Add the strained corn purée, pancetta mixture, 1½ cups of the pasta water, and the lemon juice.
5
Bring back to medium heat and let cook until thick and creamy, about 4-6 minutes. Add more of the pasta water if needed.
6
Season with the creole seasoning and salt and pepper to taste. Gently fold in the crab and serve.

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