Ingredients
Equipment
Method
Cook spaghetti
- Bring a large pot of salted water to a rolling boil, then cook the spaghetti until al dente, stirring occasionally. Visual cue: the pasta should be tender but still firm in the center.
- Reserve 1 cup pasta water, then drain the spaghetti and set aside. Visual cue: keep the pasta water nearby for sauce thickening.
Make the egg-cheese mixture
- Whisk together egg yolks, Cotija cheese, Parmesan cheese, tajín seasoning, and chopped cilantro until smooth. Visual cue: the mixture should look thick and evenly combined.
Cook bacon and char the corn
- Cook the chopped bacon in a large skillet over medium heat until crispy, then remove and set aside. Visual cue: the bacon should be browned and crisp with rendered fat in the pan.
- Add the corn kernels to the bacon fat and cook for 3-4 minutes, stirring occasionally, until charred. Visual cue: the corn should show darker blistered spots.
Combine and finish
- Add the hot pasta to the corn mixture off heat and toss to coat. Visual cue: the pasta should look glossy from the corn and fat.
- Quickly stir in the egg mixture, adding reserved pasta water a little at a time until creamy. Visual cue: sauce should cling to pasta without scrambling.
- Toss in the crispy bacon, then season with lime juice, salt, and pepper, and serve immediately. Visual cue: the final pasta should have a silky, cohesive coating.
Notes
Pro tip: keep the skillet off the heat when adding the egg mixture, then add pasta water gradually to make a creamy sauce that doesn’t scramble. Store leftovers in the refrigerator up to 3 days; reheat gently with a splash of water or milk to loosen the sauce. Freezing isn’t recommended for best texture. For a lighter option, use turkey bacon and swap Parmesan for a lower-fat hard cheese while keeping the egg-cheese technique the same.