Roasted Corn and Herb Pasta Carbonara (low FODMAP)

15 Minutes Prep • 15 Minutes cook • Low FODMAP • Gluten-free • Serves 6 • Ok to make-ahead: Steps 1 - 3

The roasted corn and fresh herbs in this recipe put a wonderful spin on a classic. Pasta carbonara uses pretty basic pantry ingredients (pasta, parmesan cheese, eggs, and bacon) and comes together without a lot of effort so it’s one of those meals you can probably put together when you have “nothing” to cook! And, it’s delicious! It’s a family favorite and this version has just made it all the more so!

Ingredients

3 ears fresh corn, shucked

6-8 slices bacon**

1 tablespoon salted butter, softened

2 tablespoons extra virgin olive oil

1/2 cup chopped fresh herbs (I used thyme, basil, oregano, and chives but you could use just basil if that’s all you have) + more for serving

3 large eggs, at room temperature, beaten

3/4 cup grated parmesan cheese + more for serving

Zest and juice of 1/2 a lemon

1 tablespoon Smoke N Sanity Essence of Onion Salt* (use code IBSGC10 for a 10% discount)

OR you can use 1 teaspoon Kosher salt and 4 chopped green onions (green part only) added to the fresh herb mixture

12 ounces dry gluten-free dry pasta, any shape you like (I used Delallo Penne Rigate*)

Kosher salt* and black pepper* to taste

**Not a bacon fan? It’s traditional to include bacon in carbonara, but if you’re not a fan or you don’t have any on hand, use Canadian bacon or ham instead. (Heck, you could even use SPAM!)

Directions

(1) Roast the corn and bacon: Preheat oven to 400 degrees F. Line a large rimmed baking sheet with foil. Arrange the corn on one side of a baking sheet and lay the strips of bacon on the other. Roast for 10 minutes.

(2) Make the herb butter: Meanwhile, combine the softened butter, olive oil, herbs, salt, and pepper in a small bowl.

(3) Baste the corn: Remove the pan from the oven, turn the bacon over, and spread half of the herb butter over the corn, rolling the cobs to fully coat. Roast another 5-8 minutes, until the bacon is crisp but not burned! If the corn needs more time, take the bacon out and put it on paper towels, and return the corn to the oven for another 5 minutes. Cut the corn from the cob and chop the bacon.

Make-ahead note: At this point, you may set the corn and bacon and the rest of the herb butter aside until you are ready to cook the pasta and prepare the final dish.

(4) Prepare the carbonara sauce: Whisk together the eggs, parmesan, lemon zest, and lemon juice, and remaining herb butter in a bowl.

(5) Cook the pasta: Bring a large pot of well-salted water to a boil. Boil the pasta until al dente. Before draining, scoop out about 1/2 cup of the pasta water. Drain the pasta and immediately add it back to the hot pot. Next, add the egg/cheese mixture to the hot pasta, tossing as you add the egg mixture (to be sure the eggs don’t scramble) until the eggs thicken and create a sauce. Thin the sauce if needed with a bit of the reserved pasta water until it reaches your desired consistency.

(6) Finish: Add the corn, toss to combine. Add the Essence of Onion Salt (if using). Toss and taste. Then season with additional salt and pepper if needed.

(7) Plate and serve: Divide the pasta among plates and top with parmesan, bacon, and fresh herbs.

Eat and enjoy every bite because you can!

*This post may contain links for you to easily purchase items listed on the page. In some cases, we have provided a special discount code for IBS Game Changers so be sure to use it when you purchase an item to get the discount that has been arranged just for you! As an Amazon Associate, I earn a commission from qualifying Amazon purchases. 

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