Creamy Dandy Sweet Corn Carbonara

1. In large pot of boiling salted water, cook spaghetti according to package directions, adding sweet corn kernels in last 2 minutes of cooking. Drain and reserve 1 cup cooking liquid. In bowl, whisk egg yolks with 1/3 cup Parmesan; set aside.

2. Meanwhile, heat oil in large skillet set over medium heat; cook pancetta for 3 to 5 minutes or until golden brown. Add garlic; cook for about 30 seconds or until fragrant.

3. Add pasta, cooking liquid, salt and half of the pepper to skillet; remove from heat. Immediately stir in egg yolk mixture; toss until pasta is coated, eggs are thickened and sauce is slightly set. Sprinkle with parsley, and remaining Parmesan and pepper.

Tips:

• Substitute Pecorino Romano for Parmesan cheese if desired.
• Pancetta is an Italian bacon that’s cured but not smoked. Substitute regular bacon for smoky flavor.
• Be sure to salt the pasta water well for best flavor.