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Elote Pasta Carbonara

Elote pasta carbonara is a Mexican-Italian fusion main with silky, cream-coated spaghetti tossed with charred corn, crispy bacon, and a tangy tajín finish. The sauce is made by quickly stirring egg yolks and cheeses off heat with reserved pasta water for a glossy, creamy texture without cream.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main
Cuisine: Mexican-Italian Fusion
Calories: 760
Ingredients Equipment Method Notes

Ingredients
  

Spaghetti base
  • 1 lb spaghetti Use dried spaghetti for best al dente texture.
  • 1 salt For boiling water and seasoning.
  • 0.25 pepper To taste at the end.
Elote carbonara mix
  • 6 bacon Chopped; cook until crisp for texture and flavor.
  • 4 fresh corn Kernels removed (about 2 cups); char in bacon fat.
  • 4 egg yolks For the silky carbonara sauce.
  • 1 cup Cotija cheese Grated.
  • 0.5 cup Parmesan cheese Grated.
  • 2 tbsp tajín seasoning For savory chili-lime flavor.
  • 2 tbsp fresh cilantro Chopped.
  • 2 tbsp lime juice Added at the end to brighten the sauce.

Equipment

  • 1 sheet pan

Method
 

Cook pasta
  1. Bring a large pot of salted water to a rolling boil, then cook spaghetti until al dente, about 8-10 minutes. Start checking early so the pasta stays firm enough to emulsify with the sauce.
  2. Reserve 1 cup of pasta water, then drain the spaghetti. Keep the pasta hot so it can help thicken the egg-cheese mixture.
Make the egg-cheese mixture
  1. Whisk together egg yolks, Cotija, Parmesan, tajín, and cilantro until smooth and thick. The mixture should look cohesive before it meets the hot pasta.
Char the corn
  1. Cook chopped bacon in a large skillet over medium heat until crispy, about 8-10 minutes, then remove and set aside. Leave the bacon fat in the skillet for flavor.
  2. Add corn kernels to the bacon fat and cook 3-4 minutes until charred, stirring occasionally. The corn should develop browned spots without drying out.
Toss and serve
  1. Combine hot pasta with the corn mixture off heat and toss to coat. Off-heat contact prevents scrambled eggs.
  2. Quickly stir in the egg mixture, adding reserved pasta water a little at a time until creamy consistency forms, about 1-2 minutes. Use small additions so the sauce emulsifies and turns glossy.
  3. Toss in crispy bacon, then season with lime juice, salt, and pepper to taste. Serve immediately while the sauce is silky.

Notes

Pro tip: keep the skillet off heat when you add the egg mixture, then add pasta water gradually until the sauce looks glossy and clings to the noodles. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently on low heat with a splash of water to loosen. Freezing isn’t recommended because egg sauces can change texture. Dietary swap: use turkey bacon if you want a lighter meat option while keeping the same method.