Curry Custard Gobetti

Monica H


Light custard sauce, hearty and savory curry flavor, and fresh corn... pretty tasty pasta dish!


★★★★★ 1 vote

20 Min
15 Min


  • 1
    ear of corn
  • 2 Tbsp
    olive oil
  • 1/4 c
    bread crumbs
  • 2 c
    gobetti pasta (i used giada's brand)
  • 2
  • 1 c
    half and half
  • 1/2 c
    skim milk
  • 1/4 tsp
    curry powder
  • 1/2 tsp
  • 1 1/2 tsp
  • ·
    dash of oregano
  • ·
    dash of parmesan cheese

How to Make Curry Custard Gobetti


  1. Prepare pasta according to package directions.
  2. While pasta is boiling, heat olive oil in pan. Shuck your corn and toss that into the pan. Add the breadcrumbs.
  3. Saute mixture (stirring occasionally) until breadcrumbs are toasty and brown. Set aside.
  4. Pour milks into a pot. Bring to just under a simmer. In the meantime, slightly beat your eggs in a bowl.
  5. Temper eggs with hot milk: slowly add hot milk into eggs, stirring the whole time. Stop when the bowl has gotten lukewarm to the touch.
  6. Slowly pour egg mixture into pot, stirring the whole time. Turn off heat.
  7. Add corn and breadcrumb mixture into sauce.
  8. Stir curry and salt into the sauce. Taste now... maybe you will like more salt. Stir in cornstarch; set aside for about 5 minutes. Mixture will thicken upon standing.
  9. Top pasta with the sauce and garnish top with oregano and parmasean.

Printable Recipe Card

About Curry Custard Gobetti

Course/Dish: Pasta Other Main Dishes
Regional Style: Italian
Dietary Needs: Vegetarian
Other Tag: Quick & Easy

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