Corny Carbonara

by Rachael Ray Show Staff 10:54 AM, September 9, 2016

Aired July 6, 2017

Serves 4

4 ears corn on the cob
2 tablespoons EVOO – Extra Virgin Olive OIl
1/3 pound meaty pancetta or bacon, chopped
2 tablespoons butter
6 cloves garlic, finely chopped
Scallions, thinly sliced on an angle, whites and greens separated
Salt and pepper
1 teaspoon red chili flakes
4 organic egg yolks
1 pound semolina or corn pasta, such as campanelle curls or farfalle  
Grated Pecorino cheese, about 1 cup freshly grated plus more to pass at table
A handful flat-leaf parsley, finely chopped


Bring a large pot of water to a boil for the pasta.
Shuck corn and trim the bottom of the ears. Set a small bowl upside down in a large bowl, balance each ear of corn on the smaller bowl for stability and scrape the kernels and milk off the cob with sharp knife; the larger bowl will catch the kernels.
Heat a large skillet over medium-high heat with EVOO, 2 turns of the pan. 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 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 up the egg yolks. Slowly whisk 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.


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