Pasta carbonara with corn and chili
Description
The dish is prepared without unnecessary complications. The creamy carbonara sauce combines the sweetness of corn, the spiciness of jalapeño chili, and the smoky flavor of bacon. The finished dish can be served immediately.
Instructions
- 1
Step 1
1. Remove the seeds from the jalapeño chili and finely chop. Bring salted water to a boil in a large pot. Add egg noodles and cook until done, according to the package instructions. Drain the water, reserving 1 cup of the pasta cooking liquid.
- 2
Step 2
2. Cut the bacon into cubes. Fry in a skillet over high heat until browned. Add sweet corn and fry until the edges are browned.
- 3
Step 3
3. After about 5 minutes, add chili, minced garlic, and thyme. Stir and cook for 2 minutes. Add finely chopped parsley and white wine. Simmer over low heat.
- 4
Step 4
4. In a small bowl, beat the egg yolks. Slowly add them to the pasta liquid and stir to dissolve. Add the pasta and egg yolks to the corn mixture in the skillet and mix well.
- 5
Step 5
5. Remove from heat, add grated Parmesan cheese and stir vigorously for 1-2 minutes. If desired, garnish the pasta with additional cheese and green onions.