Creamy Corn Carbonara with Crispy Bacon (คาร์โบนาร่าข้าวโพดหวานเบคอนกรอบ)

1.In a pan over low heat, cook the bacon slowly to render the fat until lightly crispy. Add the sweet corn and sauté until fragrant. Remove and set aside, leaving about 1 tablespoon of bacon fat in the pan.

2.Bring a pot of salted water to a boil and cook the spaghetti until al dente. Reserve a small amount of pasta cooking water.

3.Blend the carbonara sauce, sweet corn, whipping cream, and pasta water until smooth. Pour the sauce into the same pan and warm gently over low heat.

4.Add the cooked spaghetti and toss until evenly coated with the sauce. Adjust the consistency with a little more pasta water if needed.

5.Transfer to a serving plate. Top with the crispy bacon and sautéed corn, finish with grated Parmesan and freshly ground black pepper. Serve immediately.