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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 a tajín-lime sprinkle for a Mexican-Italian fusion twist.
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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: 920
Ingredients Equipment Method Notes

Ingredients
  

Elote Pasta Carbonara
  • 1 lb spaghetti
  • 6 bacon slices chopped
  • 4 ears fresh corn 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
  • 1 salt to taste
  • 1 black pepper to taste

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Cook pasta
  1. Bring a large pot of salted water to a boil and cook the spaghetti until al dente, about 8–10 minutes, stirring occasionally to prevent sticking.
  2. Reserve 1 cup pasta water, then drain the spaghetti and set it aside.
Make the egg-cheese mixture
  1. In a bowl, whisk the egg yolks, Cotija, Parmesan, tajín, and chopped cilantro until smooth and thickened in appearance.
Char corn and crisp bacon
  1. Cook the chopped bacon in a large skillet over medium-high heat until crispy, about 6–8 minutes, then remove and set aside while leaving bacon fat in the pan.
  2. Add corn kernels to the bacon fat and cook over medium-high heat until charred, 3–4 minutes, stirring occasionally.
Toss into carbonara style sauce
  1. Add the hot pasta to the corn mixture off heat and toss to coat so the pasta starts absorbing the corn flavor.
  2. Pour in the egg mixture while tossing quickly, adding reserved pasta water a little at a time until the sauce turns creamy and glossy, about 1–2 minutes.
  3. Toss in the crispy bacon and stir in lime juice, then season with salt and black pepper to taste.
  4. Serve immediately so the sauce stays silky and clings to the pasta.

Notes

Pro tip: keep the pan off heat when adding the egg mixture and toss fast—this protects the yolks from scrambling while still forming a creamy sauce. Refrigerate leftovers in a covered container for up to 3 days; reheat gently with a splash of pasta water or milk to loosen the sauce. Freezing isn’t recommended because the egg-based sauce can separate after thawing. For a gluten-free swap, use gluten-free spaghetti and keep an eye on al dente timing.