Corny Carbonara

By mamawoolie

Ingredients

• to grated plus more to pass at table A handful flat-leaf parsley, finely chopped - See more at: http://www.rachaelrayshow.com/recipes/23382_corny_carbonara/#sthash.So7R2Br2.dpuf

Details

Adapted from rachaelrayshow.com

Preparation

Step 1

Bring a large pot of water to a boil for the pasta. Shuck corn and trim the bottom of the ears. Set a small bowl upside down in a large bowl, balance each ear of corn on the smaller bowl for stability and scrape the kernels and milk off the cob with sharp knife; the larger bowl will catch the kernels. Heat a large skillet over medium-high heat with EVOO, 2 turns of the pan. When the oil is hot, add the pancetta or bacon and season with a little coarse black pepper. Render to golden brown, remove to plate with a slotted spoon. Return pan to heat and melt butter. Add corn, season with salt and red chili flakes, and lightly brown and caramelize, 5-6 minutes. Salt pasta water and drop pasta. Add garlic and whites of onions to corn and stir a minute or 2. In a bowl, whisk up the egg yolks. Slowly whisk in a full cup of hot, starchy boiling water to temper the yolks; whisk in cheese. Drain pasta and toss with corn, reserved pancetta or bacon and parsley. Top with scallion greens and serve. - See more at: http://www.rachaelrayshow.com/recipes/23382_corny_carbonara/#sthash.So7R2Br2.dpuf