Corn Carbonara

1. In a large bowl, whisk together the egg yolks and Parmesan. Set aside.

2. In a smoking hot cast-iron skillet, add half of corn kernels and oil. Cook, occasionally stirring, until the corn develops caramelized, charred bits throughout, about 12 minutes. Add the butter and stir to combine. Season with salt and pepper.

3. Bring a large pot of water to a boil. Add corn husks and cobs and simmer for 10 minutes. Remove them. Season the boiling water with salt, add the pasta and remaining corn kernels. Boil until the pasta is al dente.

4. While constantly whisking, stream in 1/2 cup of hot pasta water into the egg yolk mixture.

5. Drain the pasta and add to the pot, with the caramelized corn, and the egg yolk sauce. Stir off heat until combined. Taste and season with more salt or Parmesan, as needed. Add more pasta water, if needed, to reach the desired consistency.