|I confess, I have never tried spaghetti carbonara before. And I certainly have not tried to make it at home. I have always been paranoid I would end up with scrambled eggs pasta. I saw this recipe on A Taste of Home Cooking, who had adapted it from Rachael Ray. I adapted it as well since I wasn't able to find the Italian peppers that the original recipe called for. Jalapenos worked just perfectly and a whole pepper costs six cents, so it is usually a go to here in Texas to add a mild heat and a lot of flavor. C and Miss F were both huge fans of Carbonara. Miss F even made up a song about bacon, corn and pasta being yummy in her tummy. I cannot believe I was scared to make Carbonara. It is a new family favorite around here.|
12 ounces spaghetti
6 slices bacon, diced
1 ½ cups corn kernels from 4 ears of corn
3 cloves garlic, minced
½ jalapeno, minced
1 teaspoon dried thyme
1 tablespoon minced fresh parsley
½ cup dry white wine
3 egg yolks
¾ cup Parmesan cheese
Cook the spaghetti per the package directions, reserving 1 cup of the cooking liquid.
In large saucepan, brown bacon over medium heat. Add the corn, garlic, jalapeno and thyme and sauté for 5 minutes. Deglaze the pan with wine, add the parsley and lower the heat to simmer for 3 minutes.
In a small bowl, beat the egg yolks. Slowly add in the reserved cooking liquid to temper the yolks, whisking continually. If the liquid is too hot and you pour too quickly, there is risk of scrambling the eggs. Toss the pasta and egg yolk sauce with chicken and corn mixture. Remove from heat, add the cheese and toss to thicken sauce. Top with extra cheese and fresh cracked black pepper.
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