Corn & Crab Carbonara

Corn & Crab Carbonara

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


7 ears of corn, shucked
2 Tbsp butter
4-oz package of Niman Ranch Diced Pancetta
2 medium shallots, minced
2 garlic cloves, thinly sliced
1 lb spaghetti
1 Tbsp fresh lemon juice, plus finely grated zest for garnish
Salt and pepper to taste
1 tsp DLM Creole Seasoning
½ lb jumbo lump crab meat
Vera Jane’s Extra-Virgin Olive Oil


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. 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. Cook the pasta in salted boiling water until al dente, reserving 2 cups of the cooking water before draining. Place drained pasta back in pot. Add the strained corn purée, pancetta mixture, 1½ cups of the pasta water, and the lemon juice and zest. Bring back to medium heat and let cook until thick and creamy, about 4-6 minutes. Add more of the pasta water if needed. Season with the creole seasoning and salt and pepper to taste. Gently fold in the crab and serve.

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