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Elote Pasta Carbonara

Elote pasta carbonara is a Mexican-Italian fusion carbonara tossed with silky cream-coated spaghetti, charred corn, and crispy bacon. Egg yolks and reserved pasta water create a creamy sauce, then it’s finished with Cotija, Parmesan, tajín, cilantro, and lime.
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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
  • 1 lb spaghetti
bacon and corn
  • 6 bacon, chopped
  • 2 cup fresh corn kernels removed (from 4 ears)
cheese and egg yolks
  • 4 egg yolks
  • 1 cup Cotija cheese, grated
  • 0.5 cup Parmesan cheese, grated
tajín and lime
  • 2 tbsp tajín seasoning
  • 2 tbsp fresh cilantro, chopped
  • 2 tbsp lime juice
  • salt and pepper to taste

Equipment

  • 1 large skillet

Method
 

Cook the pasta
  1. Bring a large pot of salted water to a rolling boil, then cook the spaghetti until al dente, about 8-10 minutes. Reserve 1 cup pasta water, then drain the pasta.
Mix the carbonara base
  1. In a bowl, whisk the egg yolks with Cotija, Parmesan, tajín, and cilantro until smooth and creamy.
Cook bacon and char the corn
  1. In a large skillet over medium heat, cook the chopped bacon until crispy, then remove and set aside. Keep the bacon fat in the skillet, add corn kernels, and cook 3-4 minutes until charred, stirring occasionally.
Toss and finish
  1. Turn off the heat, add the hot drained pasta to the corn mixture, then stir to coat. Quickly stir in the egg mixture off the heat, adding reserved pasta water a little at a time until the sauce turns silky and creamy.
  2. Toss in the crispy bacon, then season with lime juice, salt, and pepper to taste. Serve immediately while glossy and thick.

Notes

For the silkiest sauce, keep the skillet off the heat before adding the egg mixture—this prevents scrambled eggs while still thickening into a creamy coating. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently in a pan with a splash of water. For a dairy light option, substitute a portion of Cotija/Parmesan with grated low-fat hard cheese and add a touch more pasta water to maintain the creamy texture.