Pasta Carbonara with Corn and Chiles
Adapated from Everyday with Rachael Ray
By Erin at Dinners Dishes and Desserts
1 lb Egg Noodles
1/3 lb Bacon, diced
4 ears of corn, kernels scrapped (or 2 cups frozen)
1/2 jalapeno, seeded and chopped
6 cloves garlic, chopped
1 Tbls fresh thyme
1/4 cup flat leaf parsley, chopped
1/2 cup dry white wine
3 large egg yolks
1/2 cup Parmesan cheese
Cook the pasta according to the package directions. Reserve 1 cup of the cooking liquid.
While the pasta is cooking, over Med-High heat brown the bacon. Add the corn and lightly brown the edges. After about 5 minutes add the jalapeno, garlic, and thyme. Stir for 2 minutes. Add the parsley and wine. Simmer on low heat.
In a small bowl beat the eggs. Slowly add in the reserved cooking liquid to temper them. Add the pasta and egg yolks to the corn mixture and toss. Remove from heat, add the cheese and toss vigorously to form a silky sauce, 1 to 2 minutes.
Top with extra cheese and chives if desired.
