Pasta Carbonara with Corn and Chiles

After Tuesday’s run, we made Pasta Carbonara with Corn and Chiles, courtesy of another email from Rachael Ray.  Click the recipe name for the link.

We couldn’t find egg tagliatelle or egg fettuccine, so we just used regular fettuccine.  First off, ingredients!

This was my first time cooking with pancetta, so that was exciting. Brown the pancetta for about 3 minutes and then add the corn for 5 minutes.  The recipe says to brown the corn, but mine never turned.  I used frozen corn that was thawed in the fridge for a couple of days.

Next up, add the chiles (we used fresno – first time and Brett was impressed by the flavor), garlic and thyme (we again didn’t have fresh, had to use the spice cabinet).  Stir for 2 minutes, then add in the parsley and wine.

I had also never tempered eggs before and figured I’d end up scrambling them.  We tried to poach an egg once and…I don’t want to talk about it.  But, this time I had a good egg experience.  Use your reserved pasta water and pour a little at a time in with the eggs and stir.  Also pictured, chives!

Add the pasta and egg yolks and toss.  Then remove from heat and add cheese, lots of cheese.  Parmigiano-reggiano AND pecorino-romano!  Here it is all in the pot.

And here it is in my bowl – topped with chives (and more cheese)!

This was so delish! Brett said it may be his fave.  He ate a lot! And then had it for breakfast the next morning and said it was even better.  I guess this one deserves a “Yum-o!”

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1 Comment (+add yours?)

  1. frugalfeeding
    Sep 23, 2011 @ 13:46:11

    This looks really really delicious.

    Reply

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