Spaghetti with Corn Carbonara and Crab
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
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