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: salt; 1 lb tagliatelle pasta noodles or 1 lb fettuccine pasta; 3 tablespoons olive oil; 4 ears corn, kernels scraped off; 2 fresno chile pepper or 2 italian cherry chili peppers, seeded and finely chopped; 6 garlic cloves, finely chopped; 2 tablespoons fresh thyme, chopped; ½ cup flat leaf parsley, finely chopped; ½ cup white wine; 3 extra-large egg yolks, beaten; parmigiano-reggiano cheese, grated

Servings: persons

salt
1 lb tagliatelle pasta noodles or 1 lb fettuccine pasta
3 tablespoons olive oil
4 ears corn, kernels scraped off
2 fresno chile pepper or 2 italian cherry chili peppers, seeded and finely chopped
6 garlic cloves, finely chopped
2 tablespoons fresh thyme, chopped
½ cup flat leaf parsley, finely chopped
½ cup white wine
3 extra-large egg yolks, beaten
parmigiano-reggiano cheese, grated

1
Bring a large part of water to boil and add salt.
2
Add pasta and cook until al dente, drain, reserving about 1 cup of the pasta water.
3
Heat the EVOO in a large skillet.
4
Add the pancetta and brown for about 3 minutes.
5
Add the corn kernels and lightly brown their edges, stirring, about five minutes.
6
Add the chile peppers, garlic and thyme and stir for 2 minutes.
7
Add the parsley and wine and simmer on low heat.
8
In a small bowl, beat the reserved pasta cooking water into the egg yolks to temper them.
9
Add the pasta and egg yolks to the corn sauce and toss.
10
Remove from the heat, add a handful of each cheese and toss vigorously to form a silky sauce, 1 - 2 minutes.
11
Serve topped with extra cheese.

962

kcal

Calories

Fat

158

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: salt, 1 lb tagliatelle pasta noodles or 1 lb fettuccine pasta, 3 tablespoons olive oil, 4 ears corn, kernels scraped off, 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.

That's it — enjoy your meal!

Pasta Carbonara With Corn and Chiles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions