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Pasta Carbonara with Corn and Chiles


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  • salt
  • 1 lb. egg tagliatelle or egg fettuccine pasta
  • 3 tbps. EVOO
  • 1/4-1/3 lb. pancetta, finely diced
  • 4 ears corn, kernels scraped from the cob, or 1 1/2 to 2 cups thawed frozen corn kernels
  • 2 small fresno or italian cherry chile peppers, seeded and finely chopped
  • 6 cloves garlic, finely chopped
  • 2 tbsp. chopped fresh thyme
  • 1/2 cup finely chopped flat-leaf parsley
  • 1/2 cup dry white wine
  • 3 extra large egg yolks, beaten
  • 1/2 cup each grated (nutty) parmigiano-reggiano and (tangy) pecorino-romano cheese
  • a handful chives, snipped into 1-inch pieces


Servings 4


Step 1

Get Started:
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving about 1 cup of the pasta cooking water.

Step 1:
While the pasta is working, heat the EVOO in a large skillet, 3 turns of the pan, over medium-high heat. Add the pancetta and brown for about 3 minutes. Add the corn kernels and lightly brown thier edges, stirring, about 5 minutes. Add the chile peppers, garlic, and thyme and stir for 2 minutes. Add the parsley and wine and simmer on low heat.

Step 2:
In a small bowl, beat the reserved pasta cooking water into the egg yolks to temper them,

Step 3:
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 to 2 minutes. Serve the pasta in shallow bowls and top with chives and remaining cheese.


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