Amped up spaghetti with a creamy yet creamless fresh corn sauce, salty guanciale (thick cut proscuitto) and sweet crab. If you're feeling bored with all your pasta recipes, this is the perfect one to get your taste buds all excited to eat pasta.
It's also a great way to cook Summer corn and use it as a base to create a creamy sauce......without actually using any cream.
- 7 ears of corn, shucked
- 1 pound spaghetti
- 2 tablespoons unsalted butter
- 1/4 pound guanciale, cut into 1/4-inch dice (pancetta)
- 2 medium shallots, minced
- 2 garlic cloves, thinly sliced
- 1 tablespoon fresh lemon juice, plus finely grated zest, for garnish
- 1/2 pound jumbo lump crabmeat
On a work surface, cut the corn kernels off of the cobs; using the sharp side of the knife, scrape the pulp off the cobs. You should have 4 cups of kernels and pulp.
Transfer the kernels and pulp to a blender and puree until smooth. Strain the puree through a fine sieve, pressing on the solids.
In a large pot of salted boiling water, cook the spaghetti until al dente. Reserve 2 cups of the cooking water, then drain the pasta.
Wipe out the pot and melt the butter in it. Add the guanciale and cook over moderate heat, stirring occasionally, until the fat is rendered, about 7 minutes.
Add the shallots and garlic and cook, stirring, until softened, about 3 minutes.
Add the spaghetti, strained corn puree, 1 1/4 cups of the pasta cooking water and the lemon juice. Cook over moderate heat, tossing, until the sauce is thickened and creamy, 3 to 5 minutes; add more of the cooking water if necessary.
Season the pasta with salt and pepper and gently fold in the crab.
Divide pasta into bowls and drizzle with olive oil.
Garnish with lemon zest and serve immediately