Pasta Carbonara with Corn and Chiles

By learen

Ingredients

• salt
• 1 lb egg fettuccine pasta
• 3 T EVOO
• 1/4-1/3 lb pancetta, finely diced
• 1 1/2 -2 c frozen or canned corn
• 2 small fresno or italian cherry chile peppers seeded and finely chopped
• 6 garlic cloves finely chopped
• 2 T chopped fresh thyme
• 1/2 c finely chopped flat leaf parsley
• 1/2 c dry white wine
• 3 extra large egg yolks, beaten
• 1/2 c each grated parmigianoireggiano and pecorino romano cheese
• handful of chives snipped into one inch pieces

Details

Servings 4

Preparation

Step 1

Cook the pasta until al dente. Drain, reserving about 1 cup of the pasta cooking water.

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

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

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 min. Serve the pasta in shallow bowls and top with the chives and remaining cheeses.