Pasta Carbonara with Corn and Chiles

This is a great use for those couple extra ears of corn you always have left.  Or maybe that is just me.  You have to buy it by the dozen, and there are 3 of us in my house.  Before it goes bad, it is hard for 3 of us to eat 12 ears of corn.  Especially when one of us has 2 very loose teeth that make biting into an ear of corn virtually impossible.  I am secretly hoping that if I keep feeding him corn, it will actually knock the teeth out.  But he is just too careful, and tries to eat it with his side teeth instead.  Darn smart kids!

This dish was a hit at our house.  I was a little nervous my husband wouldn't like it, but he did, and asked that I make it again.  My 6 year old ate a little, but it was kind of spicy for him.  Next time I will use less jalapeno (I think 1/2 would be just about right) so he can eat it too.

Pasta Carbonara with Corn and Chiles
Adapated from Everyday with Rachael Ray
Printable Recipe

1 lb Egg Noodles
1/3 lb Bacon, diced
4 ears of corn, kernels scrapped (or 2 cups frozen)
1/2 jalapeno, seeded and chopped
6 cloves garlic, chopped
1 Tbls fresh thyme
1/4 cup flat leaf parsley, chopped
1/2 cup dry white wine
3 large egg yolks
1/2 cup Parmesan cheese

Cook the pasta according to the package directions.  Reserve 1 cup of the cooking liquid.

While the pasta is cooking, over Med-High heat brown the bacon.  Add the corn and lightly brown the edges.  After about 5 minutes add the jalapeno, garlic, and thyme.  Stir for 2 minutes.  Add the parsley and wine.  Simmer on low heat.

In a small bowl beat the eggs.  Slowly add in the reserved cooking liquid to temper them.  Add the pasta and egg yolks to the corn mixture and toss.  Remove from heat, add the cheese and toss vigorously to form a silky sauce, 1 to 2 minutes.

Top with extra cheese and chives if desired.