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Pasta Carbonara With Corn and Chiles

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“Rachael Ray Dish”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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.

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