The Pioneer Woman Tasty Kitchen
Profile photo of missamy

Pasta Carbonara with Corn and Chiles

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: Corn Chile Pasta Carbonara. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member Erin of Dinners, Dishes and Desserts.

 
Nothing tempts my palate more than a tasty plate of pasta, and Tasty Kitchen is chock full of fabulous pasta recipes. There’s so many to choose from. How do you ever begin to decide? Decisions, decisions …

Since I still have jalapeño coming out of my ears, I decided to try a version of pasta carbonara from Erin that she adapted from Everyday with Rachael Ray called Pasta Carbonara with Corn and Chiles. It combines sweet corn, spicy jalapeño, with the savory traditional carbonara ingredients to create a perfect pasta bite.

 
 
 
Tasty Kitchen Blog: Corn Chile Pasta Carbonara. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member Erin of Dinners, Dishes and Desserts.

Here’s what you’ll need: egg noodles (or pasta of choice), bacon, sweet corn, jalapeño, garlic, thyme, parsley, white wine, egg yolks, parmesan cheese, and of course, salt and pepper to taste.

Begin by cooking your pasta according to package directions. Before draining the pasta, you’ll need to save one cup of the pasta water for use in the recipe. Be sure to read through the full printable recipe for detailed directions for amounts, etcetera.

 
 
 
Tasty Kitchen Blog: Corn Chile Pasta Carbonara. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member Erin of Dinners, Dishes and Desserts.

While the pasta is cooking, brown the bacon over medium-high heat.

Add the corn and let it cook until slightly beginning to brown on the edges, about 5 minutes.

The recipe calls for fresh corn, scraped off the cob. I didn’t have any so I substituted canned sweet corn. (Egads!) It worked just fine, but when available, fresh is always better.

 
 
 
Tasty Kitchen Blog: Corn Chile Pasta Carbonara. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member Erin of Dinners, Dishes and Desserts.

Next goes in the jalapeño, garlic and thyme. Stir it all up and cook for another couple of minutes.

 
 
 
Tasty Kitchen Blog: Corn Chile Pasta Carbonara. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member Erin of Dinners, Dishes and Desserts.

The parsley and wine get mixed in next. Then simmer on low heat while you prepare the rest of the dish.

 
 
 
Tasty Kitchen Blog: Corn Chile Pasta Carbonara. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member Erin of Dinners, Dishes and Desserts.

Beat the egg yolks in a small bowl, then slowly whisk in the reserved cup of pasta water to temper them, so they slowly warm without scrambling. Take your time, then add to the mixture.

 
 
 
Tasty Kitchen Blog: Corn Chile Pasta Carbonara. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member Erin of Dinners, Dishes and Desserts.

Add the pasta and toss it all well to coat. Try very hard to not dive in now because you have one more thing to add: the cheese.

 
 
 
Tasty Kitchen Blog: Corn Chile Pasta Carbonara. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member Erin of Dinners, Dishes and Desserts.

Cut the heat, in goes the cheese, and toss until all pasta is coated well.

Yummy. Yum. Yum.

 
 
 
Tasty Kitchen Blog: Corn Chile Pasta Carbonara. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member Erin of Dinners, Dishes and Desserts.

I honestly could enjoy this a couple of times a week, or, truth be told, everyday. But all good things in moderation right?

Thanks Erin for adding this one to the pasta mix here on Tasty Kitchen. My kitchen was definitely a tasty place to be with this dish. Visit Erin’s blog Dinners, Dishes and Desserts for more deliciousness!

Remember to check out the full printable recipe below for all measurements and more detailed instructions.

 

Printable Recipe

Pasta Carbonara with Corn and Chiles

See post on Erin’s site!
4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 4

4
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Creamy Pasta Carbonara with Fresh Sweet Corn and a little kick!

Ingredients

  • 1 pound Egg Noodles
  • ⅓ pounds Bacon, Diced
  • 4 ears Sweet Corn, Scraped
  • ½ whole Jalapeno, Seeded And Chopped
  • 6 cloves Garlic, Chopped
  • 1 Tablespoon Fresh Thyme
  • ¼ cups Fresh Parsley, Chopped
  • ½ cups Dry White Wine
  • 3 whole Egg Yolks
  • ½ cups Parmesan Cheese

Preparation Instructions

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, 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.

 
 
_______________________________________

Amy Johnson is a blogger who writes about food, travel, the home (both inside and out), and various observations and random musings about anything and everything. Visit her blog She Wears Many Hats for a dose of deliciousness, practicality, hilarity, or just plain fun. She lives in South Carolina with her husband and two children.

 

13 Comments

Comments are closed for this recipe.

kathrynwitte on 10.23.2011

Can someone PLEASE tell me the difference between “Sweet Corn” and regular corn?

I haven’t ever seen a can of “Sweet Corn” in my life and am wondering if this is a ‘southern thing’ or if it means that I *should* add sugar to regular old corn, which I would NEVER do; I really don’t like any type of sugar in my savory dishes…

Here’s hoping that “sweet corn” is just a colloquialism for … corn!

johann on 10.14.2011

i like to receive new style of pastas and Mexican

Aggie on 10.13.2011

This is brilliant Amy. Holy delicious. My mouth is watering.

Lynn on 10.13.2011

I Love Carbonara and will try this recipe. I want the real thing–as shown!

Why someone wants to change a good recipe is beyond me.
Just change it–don’t comment on line! It reuins the visual for the rest of us!

Linda A on 10.12.2011

It makes my mouth water and I can’t wait to try it! Thank you!

Profile photo of HODGEPODGESPV

HODGEPODGESPV on 10.12.2011

when close to dinner time, this is one dish i should not read…when dh already has dinner on!

Wenderly on 10.11.2011

That is some serious love in a bowl. I could twirl my fork forever in that luscious dreamy creamy pile of pasta.

Jennifer on 10.11.2011

Could I make this without the eggs or use an egg substitute?

Susan S on 10.11.2011

Gonna give this one a try. But instead of parmesan cheese, I’m going to use chopped pumkin seeds for a dairy free option.

Erin @ Dinners, Dishes and Desserts on 10.11.2011

So happy you made this! Thank you very much for the mention! It was really good, I should make this again soon!

The Mrs @ Success Along the Weigh on 10.11.2011

Is there anything more lovely than bacon and pasta? Mmmm, nope. Don’t think so!

Lauren on 10.11.2011

Definitely going to try this! Yummo!

Heather on 10.11.2011

Pasta carbonara any way makes me happy…this looks incredible!