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1
Gently tear the squash blossoms into strips, and discard the stamens and pistils inside. Cut the kernels off the ear of corn, and set them aside.
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2
Heat the olive oil and butter in a large skillet over medium heat. Saute the shallots, red chili flake and a pinch of salt until the shallots are translucent. Add the squash blossom strips, corn kernels, and saffron, and stir gently to combine.
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3
Increase heat to medium-high. Add the white wine and let it simmer until it's almost gone, stirring frequently throughout. Repeat this process with the broth, adding 1/2 cup at a time. When the sauce has reduced to a thin film at the bottom of the pan, turn off the heat.
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4
While the sauce is cooking, bring a large pot of salted water to boil. Cook the pasta until al dente. When the pasta is done, scoop out a scant 1/4 cup of the cooking water and set it aside before draining the pasta. Return the sauce to medium heat.
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5
In a medium-sized bowl, beat the egg lightly with a whisk. Add the hot pasta water to the egg, a little at a time, whisking furiously between each addition. The resulting mixture should be frothy and pale yellow.
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6
Add the tempered egg mixture to the skillet with the sauce, stirring vigorously to make sure it doesn't scramble. Add the drained pasta to the skillet and toss with the sauce, letting everything warm up for another 30 seconds or so.
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7
Stir in the parsley, thyme, and cheese, and turn off the heat. Season with salt and pepper and serve.
