Pasta Carbonara with Corn and Chiles

• 1 pound Egg Noodles
• 13 pounds Bacon, Diced
• 4 ears Sweet Corn, Scraped
• 1/2 whole Jalapeno, Seeded And Chopped
• 6 cloves Garlic, Chopped
• 1 Tablespoon Fresh Thyme
• 1/4 cups Fresh Parsley, Chopped
• 1/2 cups Dry White Wine
• 3 whole Egg Yolks
• 1/2 cups Parmesan Cheese

1. Cook the pasta according to the package directions.
2. Reserve 1 cup of the cooking liquid.
3. While the pasta is cooking, over medium-high heat, brown the bacon.
4. Add the corn and lightly brown the edges.
5. After about 5 minutes, add the jalapeno, garlic, and thyme.
6. Stir for 2 minutes.
7. Add the parsley and wine.
8. Simmer on low heat.
9. In a small bowl, beat the eggs.
10. Slowly add in the reserved cooking liquid to temper them.
11. Add the pasta and egg yolks to the corn mixture and toss.
12. Remove from heat, add the cheese and toss vigorously to form a silky sauce, 1 to 2 minutes.
13. Top with extra cheese and chives if desired.

egg noodles, bacon, sweet corn, garlic, fresh thyme, fresh parsley, white wine, egg yolks, parmesan cheese

Taken from tastykitchen.com/recipes/main-courses/pasta-carbonara-with-corn-and-chiles/ (may not work)