I love this time of year for all the amazing garden produce that has made its way to the small roadside stands and farmers markets. I feel giddy thinking of all the garden yumminess I will be eating, but also feel a little anxiety knowing that it doesn't last long. Sweet summer corn and salty bacon made for a perfect match in this pasta.
Pasta Carbonara with Sweet Corn and Chilies
1 pound Egg Noodles (I used spaghetti)
1/3 pound thick cut bacon, diced
4 ears sweet corn, cut off the cob
1/2 whole jalapeno, seeded and minced (this doesn't add much heat)
5 cloves garlic, minced
1/4 cup flat leaf parsley, chopped
1/2 cup chicken broth
3 whole 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 medium-high heat, brown the bacon. Add the corn and lightly brown the edges. After about 5 minutes, add the jalapeno and garlic. Stir for two minutes. Add parsley and chicken broth. Season with salt and fresh cracked pepper. 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. Garnish with Parmesan cheese.
*When I make this again, I am going to cook extra bacon to use as a garnish.
Recipe adapted from Pioneer Women Cooks