This recipe was from the Rachael Ray Magazine – it was so delicious ( even though I was scared to temper an egg! ) , and was the perfect end of summer dish to use up the 12 ears of corn Mike bought!
- 1 lb. papardelle pasta
- 3 tbsp. EVOO
- 1/4–1/3 lb. pancetta, finely diced
- 4 ears corn, kernels scraped from the cob, or 1 1/2 to 2 cups thawed frozen corn kernels
- 2 small fresno or italian cherry chile peppers, seeded and finely chopped
- 6 cloves garlic, finely chopped
- 2 tbsp. chopped fresh thyme
- 1/2 cup finely chopped flat-leaf parsley
- 1/2 cup dry white wine
- 3 extra-large organic egg yolks, beaten (reserve the egg whites for baking or breakfasts)
- 1/2 cup each grated (nutty) parmigiano-reggiano and (tangy) pecorino-romano cheese
- A handful chives, snipped into 1-inch pieces
- Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving about 1 cup of the pasta cooking water.
While the pasta is working, heat the EVOO in a large skillet, 3 turns of the pan, over medium-high heat. Add the pancetta and brown for about 3 minutes. Add the corn kernels and lightly brown their edges, stirring, about 5 minutes. Add the chile peppers, garlic and thyme and stir for 2 minutes. Add the parsley and wine and simmer on low heat.
- In a small bowl, beat the reserved pasta cooking water into the egg yolks to temper them.
- Add the pasta and egg yolks to the corn sauce and toss. Remove from the heat, add a handful of each cheese and toss vigorously to form a silky sauce, 1 to 2 minutes. Serve the pasta in shallow bowls and top with the chives and remaining cheese.