This dish is a bit more on the decadent side – but hey we added some vegetables so that counts right!? The bright, fresh veggies are the perfect counterpart to the scrumptious noodles. If you feel the need to make it a bit healthier, omit the bacon/grease and use olive or coconut oil and add more veggies!
Charred Corn Carbonara
Makes: 4 Servings Total Time: 1 hour
Ingredients 8 slices bacon, chopped ½ pound raw, peeled and deveined shrimp (can easily be substituted for chicken or left out entirely!) ¼ teaspoon salt ¼ teaspoon pepper 3 ears corn 1 lb. whole wheat spaghetti 4 garlic cloves, minced 3 eggs 1 ½ cups freshly grated parmesan cheese 2 tablespoons fresh chives 1 cup fresh spinach, chopped fresh burrata for topping
Directions Bring a large pot of water to a boil and cook your pasta according to directions. When done, drain and toss with a bit of olive oil to keep from sticking.
Heat the oven to 425°. Place the ears of corn on a baking sheet and cook for about 20 minutes. Increase heat to broil for several minutes to give the final char. Remove from oven and set aside to cool then remove kernels from cob.
Heat a large skillet over medium heat and add the bacon. Cook until very crispy. Remove the bacon from the skillet with a slotted spoon and carefully remove all but 1 tablespoon of the bacon grease from the pan. Set the extra bacon grease aside.
With the skillet still over medium heat, pat your shrimp (or chicken) dry and sprinkle with salt and pepper. Add to the skillet and cook, tossing until the shrimp are pink and opaque, about 3-4 minutes. Transfer to a plate.
Whisk together the eggs and grated parmesan.
Add the bacon fat back to the skillet and turn to low. Add the garlic and spinach and cook for 1 minute. Add noodles and toss well. Remove the skillet from the heat and start to slowly drizzle in the egg/parmesan mixture. Toss quickly and constantly to create a sauce. Continue tossing for several minutes. After all of the mixture has been added, stir back in the bacon, shrimp and corn. Top with fresh chives (or other herbs) and a scoop of fresh burrata. Enjoy!
Add the watermelon to a blender and blend until liquefied. Strain the mixture through a fine mesh sieve and press out liquid with the back of a spoon.
Add the watermelon juice and sugar to a small saucepan over medium heat. Stir constantly until the sugar dissolves. When the mixture reaches a boil turn off the heat. Pour the juice into a 9×13 inch baking dish and whisk in the lime juice and rum if using. Freeze for 4 hours then use a fork to scrape the mixture into small bites. Freeze again and repeat the scraping process one or two more times within the next two hours.
When ready to serve, open the can of cold coconut milk and remove the liquid. Scoop the cream into the bowl of a mixer and beat on high speed with the whisk attachment until peaks form, about 2 minutes. If desired, sweeten with a bit of powdered sugar.
Serve in small jars (which you can prepare beforehand and keep in the freezer), top with a big scoop of coconut cream and a sprig of mint.
Preheat oven to 350°F and grease a 10-inch bundt pan. Set aside.
In a large bowl, combine the brown sugar, canola oil, applesauce, vanilla and orange zest and whisk until no lumps remain. Add eggs, one at a time, whisking until incorporated after each addition. Set bowl aside. In another large bowl, combine the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves and whisk until combined. Pour the dry ingredients into the wet ingredients and fold until just combined. Then fold in the carrots, raisins and pecans if using. Spread half of the batter into the bottom of the prepared bundt pan.
In the bowl of a stand mixer, or in a medium bowl using a hand-held mixer, beat the cream cheese until light and creamy, 1-2 minutes. Add the sugar and vanilla and beat on high speed until fully incorporated. Then add the egg and mix until just incorporated. Spread this cheesecake layer over the carrot cake layer. It will start to drop into the carrot cake batter – but that’s ok! It is a carrot-cheesecake swirl after all! After adding the cheesecake layer, spread the remaining carrot cake batter over the cheesecake and gently smooth.
Bake for 55-75 minutes until a toothpick inserted comes out clean. If the top of the cake starts to brown before the inside is done, lightly cover with aluminum foil and continue to bake. Once the cake is done, remove from the oven and allow to cool in the pan for 30 minutes. After 30 minutes, invert onto a wire rack and allow to cool completely.
While the cake is cooling make the frosting. In a microwave safe bowl, heat the cream cheese for 20 seconds or so until it is just soft enough to whisk. Whisk until somewhat smooth and then add the powdered sugar, salt, vanilla and cinnamon and whisk again until smooth. Add milk or cream to the cream cheese starting with 2 tablespoons and adding more depending on your desired consistency. For a thinner, glaze like mixture add more. For a thicker, spreadable mixture use less! Pour or spread on top of the cake once cool. Serve and enjoy!