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1
Bring a large pot of salted water to a boil.
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2
Meanwhile, heat a grill pan or outdoor grill over medium-high heat.
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3
Lightly coat corn in oil and season with salt and pepper.
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4
Grill for 1015 minutes, turning every 2 minutes, or until charred and cooked on all sides.
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5
Allow to cool slightly, cut off kernels from cob, and set aside.
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6
Add bacon to a large, dry nonstick pan and turn heat to medium.
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7
Slowly render fat and crisp bacon, stirring as needed, about 812 minutes.
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8
Turn off heat.
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9
Remove cooked bacon with a slotted spoon and set aside, reserving fat in pan.
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10
While bacon is cooking, add pasta to boiling water and cook until al dente.
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11
Drain, reserving 1 cup of pasta water.
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12
Beat eggs and cheese together in a small bowl and season with pepper.
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13
Do not add salt at this time.
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14
Add hot pasta to bacon fat and toss to combine.
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15
Remove pan from burner.
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16
Add egg mixture and about 2 tablespoons of pasta water to pan.
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17
Toss noodles in sauce, stirring constantly, or until thickened, being careful not to scramble the eggs.
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18
The sauce should be smooth and creamy.
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19
The eggs will cook to a safe temperature by the residual heat.
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20
Add additional pasta water to thin sauce, if needed.
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21
Stir in bacon.
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22
Season with salt and pepper, to taste.
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23
Serve immediately with additional cheese, and garnish with chives.
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24
Enjoy.
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25
Notes: 1.
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26
Mafaldine and pappardelle pastas can be found at certain Whole Foods locations, Italian specialty stores or online.
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27
2.
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28
If you cannot find fresh corn, substitute with 3/4 cup frozen corn, defrosted.
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29
Instead of grilling, saute corn for about 2 minutes in bacon fat before adding pasta and eggs to pan.
