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Elote Pasta Carbonara

Elote pasta carbonara with silky cream-coated spaghetti studded with charred corn and crispy bacon, finished with Cotija, Parmesan, and tajín. A Mexican-Italian fusion carbonara method using reserved pasta water for a glossy, creamy sauce.
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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
Ingredients Equipment Method Notes

Ingredients
  

spaghetti
  • 1 lb spaghetti
bacon
  • 6 bacon, chopped
corn
  • 4 ears fresh corn, kernels removed (about 2 cups)
eggs
  • 4 egg yolks
cheese
  • 1 cup grated Cotija cheese
  • 0.5 cup grated Parmesan cheese
tajín and herbs
  • 2 tbsp tajín seasoning
  • 2 tbsp fresh cilantro, chopped
lime juice
  • 2 tbsp lime juice
seasoning
  • 0.25 salt and pepper to taste

Equipment

  • 1 large skillet

Method
 

Cook pasta
  1. Bring a large pot of salted water to a boil and cook spaghetti until al dente, about 8–10 minutes (boiling). Reserve 1 cup pasta water, then drain the pasta and set it aside.
Make the carbonara egg-cheese mixture
  1. In a bowl, whisk egg yolks with Cotija, Parmesan, tajín, and cilantro until smooth and pale, 1–2 minutes of whisking (room temperature).
  2. Cook bacon in a large skillet over medium heat until crispy, about 7–10 minutes, then remove to a plate while leaving the bacon fat in the pan.
Char the corn in bacon fat
  1. Add corn kernels to the bacon fat and cook, stirring occasionally, until charred in spots, 3–4 minutes (medium heat).
  2. Combine hot pasta with the corn mixture off heat, then pour in the egg mixture quickly while stirring continuously to prevent scrambling.
Cream-coat and finish
  1. Add reserved pasta water a little at a time, about 1/4 cup at a time, stirring until the sauce turns creamy and glossy, 1–2 minutes (off heat).
  2. Toss in crispy bacon, then season with lime juice, salt, and pepper; serve immediately while hot.

Notes

Pro tip: keep the pasta-and-corn off the heat before adding the egg mixture, and add pasta water gradually until the sauce clings like a silky coating. Store leftovers in the fridge up to 3 days; reheat gently (low heat) to avoid grainy texture. Freezing is not recommended. For a dairy-light option, use a reduced-fat hard cheese plus a smaller amount of Cotija to keep the sauce creamy without as much fat.