Recipe courtesy of Ree Drummond
Pasta with Pancetta and Corn
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- Level: Easy
- Total: 45 min
- Active: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 379
- Total Fat
- 11 g
- Saturated Fat
- 5 g
- Carbohydrates
- 55 g
- Dietary Fiber
- 4 g
- Sugar
- 5 g
- Protein
- 14 g
- Cholesterol
- 81 mg
- Sodium
- 519 mg
You can use any pasta for this dish, but Ree prefers orecchiette, which translates as “little ears.” They originate in Puglia, a region in the south of Italy. The shape is perfect for capturing this delicious sauce.
- Level: Easy
- Total: 45 min
- Active: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 379
- Total Fat
- 11 g
- Saturated Fat
- 5 g
- Carbohydrates
- 55 g
- Dietary Fiber
- 4 g
- Sugar
- 5 g
- Protein
- 14 g
- Cholesterol
- 81 mg
- Sodium
- 519 mg
Ingredients
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Directions
- Cook the pasta according to the package instructions. Drain and reserve 1 cup pasta water.
- Meanwhile, cook the pancetta in a large skillet over medium heat until crisp, 8 to 10 minutes. Remove with a slotted spoon. To the same skillet, add the corn, Fresno chiles, garlic and oregano. Season with 1/2 teaspoon salt and some pepper, then cook for 3 to 4 minutes, allowing the peppers and garlic to soften. Deglaze with the wine, allowing it to simmer and reduce slightly. Add the pasta and toss. Pour in 1/2 cup pasta water and stir, allowing it to come to a boil. Stir in the Swiss chard and allow it to wilt, 1 to 2 minutes.
- Whisk together the egg yolks, cream, Romano and 1/4 teaspoon ground black pepper in a bowl. Turn off the heat, and, while stirring, pour the mixture into the pasta, continuing to stir until the sauce has become creamy and the pasta is thoroughly coated, 1 to 2 minutes.
- Serve from the skillet, then garnish with the pancetta and fresh basil.
