Pasta Carbonara with Corn and Chiles

By daiseyduck

Ingredients

• Salt
• 1 lb. egg tagliatelle or egg fettuccine pasta
• 3 tbsp. 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 organic egg yolks, beaten (reserve the egg whites for baking or breakfasts)
• 1/2 cup each grated (nutty) parmigiano-reggiano and (tangy) pecorino-romano cheese
• A handful chives, snipped into 1-inch pieces

Details

Servings 4
Adapted from rachaelraymag.com

Preparation

Step 1

4 Servings