Chocolate-It's What's for Dinner

I was a little hesitant with this one but O' Ye of Little Faith was this so fresh tasting. It was the perfect summery fresh dinner (except for the boiling the hot water and heating up the whole kitchen part). Fresh Corn Carbonara (Adapted from Epicurious ) 1 lb pasta (something long and stringy) 6 slices thick cut bacon, cut into small pieces 4 ears of corn removed from cobs - cobs reserved 1/2 c heavy cream 1/2 c Parmesan cheese 1/2 c basil pepper Cook pasta. Meanwhile fry the bacon in a skillet over medium-high heat until crisp. Scrape the corn milk from the cobs by scraping them with the back of a knife into a food processor (or blender). Add half of the corn and the cream. Process until very smooth. Reduce skillet to low. You might need to drain the bacon before doing this - you want about 2T of bacon fat in the pan.Pour corn mixture into skillet with bacon.  Add Parmesan, pepper, and basil. Add cooked pasta. Heat slightly. You might want to add some of the pasta ...

I made this recipe almost as soon as I saw it in Bon Appetit (Orecchiette Carbonara with Charred Brussels Sprouts). Today was the second time I made it (you know I had those extra egg yolks from yesterday's cake). The orecchiette may seem a little fussy to begin with but after you get the hang of it, they are quite easy to make. This time it went much quicker. The video on this page really makes it easy (the actual pasta making process is towards the end of the video). There is also a step by step slide show of how to do it but I think the video is better. I would say the whole dish took about 45 minutes including making the orecchiette (not including 1 hour dough rest). I think making the Brussels Sprouts into "leaves" was more tedious than making the pasta!  This is the dough while it is resting in plastic wrap.  Orecchiette done and waiting for the water: Be careful not to salt the Brussels Sprouts too much because the salt from the pancetta may make the ...