Pasta Carbonara with Corn and Chiles Recipe

Name: Pasta Carbonara with Corn and Chiles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound Egg Noodles; 13 pounds Bacon, Diced; 4 ears Sweet Corn, Scraped; 1/2 whole Jalapeno, Seeded And Chopped; 6 cloves Garlic, Chopped; 1 Tablespoon Fresh Thyme; 1/4 cups Fresh Parsley, Chopped; 1/2 cups Dry White Wine; 3 whole Egg Yolks; 1/2 cups Parmesan Cheese

Servings: persons

1 pound Egg Noodles
13 pounds Bacon, Diced
4 ears Sweet Corn, Scraped
1/2 whole Jalapeno, Seeded And Chopped
6 cloves Garlic, Chopped
1 Tablespoon Fresh Thyme
1/4 cups Fresh Parsley, Chopped
1/2 cups Dry White Wine
3 whole Egg Yolks
1/2 cups Parmesan Cheese

1
Cook the pasta according to the package directions.
2
Reserve 1 cup of the cooking liquid.
3
While the pasta is cooking, over medium-high heat, brown the bacon.
4
Add the corn and lightly brown the edges.
5
After about 5 minutes, add the jalapeno, garlic, and thyme.
6
Stir for 2 minutes.
7
Add the parsley and wine.
8
Simmer on low heat.
9
In a small bowl, beat the eggs.
10
Slowly add in the reserved cooking liquid to temper them.
11
Add the pasta and egg yolks to the corn mixture and toss.
12
Remove from heat, add the cheese and toss vigorously to form a silky sauce, 1 to 2 minutes.
13
Top with extra cheese and chives if desired.

8651

kcal

Calories

634

Fat

120

Carbs

578

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 pound Egg Noodles, 13 pounds Bacon, Diced, 4 ears Sweet Corn, Scraped, 1/2 whole Jalapeno, Seeded And Chopped, and more.

Yes, Pasta Carbonara with Corn and Chiles falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pasta Carbonara with Corn and Chiles

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