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Elote Pasta Carbonara

Elote pasta carbonara with silky, cream-coated spaghetti studded with charred corn and crispy bacon. Egg yolks create a rich carbonara sauce without cream, finished with Cotija, tajín, 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: 820
Ingredients Equipment Method Notes

Ingredients
  

Elote Pasta Carbonara
  • 1 lb spaghetti
  • 6 bacon chopped slices
  • 4 fresh corn ears; kernels removed (about 2 cups)
  • 4 egg yolks
  • 1 cup Cotija cheese grated
  • 0.5 cup Parmesan cheese grated
  • 2 tbsp tajín seasoning
  • 2 tbsp fresh cilantro chopped
  • 2 tbsp lime juice
  • salt to taste
  • pepper to taste

Equipment

  • 1 large skillet

Method
 

Cook the pasta
  1. Bring a large pot of salted water to a boil, then cook the spaghetti until al dente, about 9-11 minutes. Visual cue: pasta should be tender but still firm in the center.
  2. Before draining, reserve 1 cup of pasta water, then drain the spaghetti. Visual cue: keep the pasta water close for making the sauce.
Make the egg-cheese mixture
  1. Whisk the egg yolks, Cotija, Parmesan, tajín, and cilantro together until smooth and thick. Visual cue: mixture turns pale and creamy with no visible egg streaks.
Char the corn and crisp the bacon
  1. Cook the chopped bacon in a large skillet over medium heat until crispy, then remove and set aside. Visual cue: bacon fat remains in the skillet and bacon edges look browned.
  2. Add corn kernels to the bacon fat and cook 3-4 minutes, stirring occasionally, until charred in spots. Visual cue: some kernels are golden-brown with darker caramelized patches.
Combine into creamy carbonara
  1. Off the heat, combine the hot pasta with the corn mixture in the skillet. Visual cue: steam rises but the mixture is not bubbling aggressively.
  2. Quickly stir in the egg mixture, adding reserved pasta water a little at a time until creamy. Visual cue: sauce clings to the pasta and turns glossy rather than streaky.
  3. Toss in the crispy bacon, then season with lime juice, salt, and pepper, and serve immediately. Visual cue: pasta looks evenly coated with a light sheen and visible corn and bacon flecks.

Notes

Pro tip: keep the skillet off the heat before adding the egg mixture—this prevents scrambling while still thickening into a creamy sauce. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently until loosened with a splash of pasta water. Freezing isn’t recommended due to texture changes. For a gluten-free swap, use gluten-free spaghetti and boil until al dente, then proceed the same way.