Ingredients Pasta + Noodles Thin Noodles Spaghetti Spaghetti with Corn Carbonara and Crab 1 Review Chef Tim Maslow amps up spaghetti with a creamy yet creamless fresh corn sauce, porky guanciale and sweet crab. Slideshow: More Pasta Recipes By Tim Maslow Tim Maslow Restaurant: Strip-T's, Ribelle (Read a review) Location: Watertown, MA; Brookline, MA Why He's Amazing: Because he's turned his family's sandwich shop into a destination for quirky, umami–packed comfort food. Culinary School: The French Culinary Institute (New York City) background: Brick Hotel (/sites/default/files/ewtown, PA); Momofuku Noodle Bar, Momofuku Ssäm Bar (New York City) Quintessential Dish: Chicken wings with Moxie sauce What's Moxie?: A bittersweet New England soda; Maslow also adds the Indonesian chile paste sambal oelek to his chicken-wing sauce. On Revamping the Family Business: "Growing up, I spent every single summer and holiday break working in my dad's restaurant, so it kind of comes full circle. I came in and turned the place upside down. It was a regime change." For the Old-Timers: "I kept one dish from the old menu [at Strip-T's], because I grew up eating it: the Caesar salad. It's the best I've ever had." Food & Wine's Editorial Guidelines Updated on July 1, 2015 Print Rate It Share Share Tweet Pin Email Photo: © John Kernick Total Time: 45 mins Yield: 4 Ingredients 7 ears of corn, shucked 1 pound spaghetti 2 tablespoons unsalted butter 1/4 pound guanciale, cut into 1/4-inch dice 2 medium shallots, minced 2 garlic cloves, thinly sliced 1 tablespoon fresh lemon juice, plus finely grated zest, for garnish Salt Pepper 1/2 pound jumbo lump crabmeat Extra-virgin olive oil and shichimi togarashi, for serving Directions On a work surface, cut the corn kernels off of the cobs; using the sharp side of the knife, scrape the pulp off the cobs. You should have 4 cups of kernels and pulp. Transfer the kernels and pulp to a blender and puree until smooth. Strain the puree through a fine sieve, pressing on the solids. In a large saucepan of salted boiling water, cook the spaghetti until al dente. Reserve 2 cups of the cooking water, then drain the pasta. Wipe out the saucepan and melt the butter in it. Add the guanciale and cook over moderate heat, stirring occasionally, until the fat is rendered, about 7 minutes. Add the shallots and garlic and cook, stirring, until softened, about 3 minutes. Add the spaghetti, strained corn puree, 1 1/4 cups of the pasta cooking water and the lemon juice. Cook over moderate heat, tossing, until the sauce is thickened and creamy, 3 to 5 minutes; add more of the cooking water if necessary. Season the pasta with salt and pepper and very gently fold in the crab. Transfer to shallow bowls and drizzle with olive oil. Garnish with lemon zest and shichimi togarashi and serve right away. Make Ahead The strained corn puree can be refrigerated overnight. Suggested Pairing Serve this pasta dish with a tangy Loire Valley Sauvignon Blanc. Rate it Print