- Rachael Ray - https://www.rachaelray.com -

Corny Carbonara

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.



Bring a large pot [2] of water to a boil for the pasta. 

Shuck corn and trim the bottom of the ears. Set a small bowl [3] upside down in a large bowl [3], balance each ear of corn on the smaller bowl [3] for stability and scrape the kernels and milk off the cob with sharp knife [4]; the larger bowl [3] will catch the kernels. 

Heat a large skillet [2] over medium-high heat with EVOO [1], 2 turns of the pan [2]. When the oil is hot, add the pancetta or bacon and season with a little coarse black pepper. Render to golden brown, remove to plate with a slotted spoon. Return pan [2] to heat and melt butter. Add corn, season with salt and red chili flakes, and lightly brown and caramelize, 5-6 minutes. 

Salt pasta water and drop pasta. 

Add garlic and whites of onions to corn and stir a minute or 2. 

In a bowl, whisk [5] up the egg yolks. Slowly whisk [5] in a full cup of hot, starchy boiling water to temper the yolks; whisk in cheese. 

Drain pasta and toss with corn, reserved pancetta or bacon and parsley. Top with scallion greens and serve.