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  • 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.