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Ingredients

  • 2 ears corn
  • ¼ lb smoked tofu or tempeh bacon
  • ½ small red onion minced
  • 1 clove garlic minced
  • kosher salt
  • ½ tsp crushed red pepper flakes
  • 8 oz spaghetti
  • ½ cup cream
  • ½ cup vegan parmesan cheese
  • freshly ground black pepper
  • chives for serving

Everyday Italian Salad

  • 2 oz mixed spring greens (or whatever greens you prefer)
  • ¼ small red onion peeled and thinly sliced
  • 1 cup cherry tomatoes
  • 1 cup croutons
  • ½ cup vegan parmesan cheese
  • ¼ cup pepperoncini peppers sliced
  • store bought italian dressing
In this episode of Makini's Kitchen, Chef Makini Howell shares a summer favorite - Spicy Corn Carbonara Pasta with an Everyday Italian Salad.

Directions

  • Cut the corn off the cob with a sharp knife. Transfer kernels to a bowl and firmly scrape the knife against the cob to release any liquid. Discard the cobs.
  • Heat a large skillet over medium heat. Add the Tempeh bacon and cook until  it’s crisp, 4 to 5 minutes. Remove the tempeh bacon from the pan with a slotted spoon and drain on paper towels.
  • Add the red onion and cook, stirring occasionally, until it’s tender, about 4 minutes. Add the corn and garlic and cook until the garlic is fragrant, about 3 minutes. Season with the salt and red pepper flakes and reserve over low heat.
  • Bring a large pot of salted water to a boil over medium-high heat. Add the pasta and cook until al dente, 8 to 10 minutes. Scoop out and reserve 1 cup of the pasta water, then drain the pasta.
  • Stir the pasta water into the corn mixture. Raise heat to medium and bring the liquid to a gentle simmer. Add the pasta to the skillet and toss to combine.
  • In a small bowl, whisk together the  cream. Add to the skillet and toss well to coat. Add the Parmesan, plenty of black pepper and reserved tempeh bacon and toss to combine. Garnish with the chives.