Pasta Carbonara With Corn and Chiles

Rachael Ray Dish

• Ready In: 45 mins
• Serves: 4

Ingredients

•  salt
• 1  lb tagliatelle pasta noodles or 1  lb fettuccine pasta
• 3  tablespoons olive oil
• 4  ears corn, kernels scraped off
• 2  fresno chile pepper or 2  italian cherry chili peppers, seeded and finely chopped
• 6  garlic cloves, finely chopped
• 2  tablespoons fresh thyme, chopped
• 1⁄2 cup flat leaf parsley, finely chopped
• 1⁄2 cup white wine
• 3  extra-large egg yolks, beaten
•  parmigiano-reggiano cheese, grated

Directions

1. Bring a large part of water to boil and add salt. Add pasta and cook until al dente, drain, reserving about 1 cup of the pasta water.
2. Heat the EVOO in a large skillet. Add the pancetta and brown for about 3 minutes. Add the corn kernels and lightly brown their edges, stirring, about five minutes. Add the chile peppers, garlic and thyme and stir for 2 minutes. Add the parsley and wine and simmer on low heat.
3. In a small bowl, beat the reserved pasta cooking water into the egg yolks to temper them.
4. Add the pasta and egg yolks to the corn sauce and toss. Remove from the heat, add a handful of each cheese and toss vigorously to form a silky sauce, 1 - 2 minutes. Serve topped with extra cheese.