Recipe: Fresh Squash and Sweet Corn Carbonara

serves 4

4 egg yolks
4 strips bacon (4 ounces) or pancetta
1 cup fresh corn kernels
3 tablespoon extra virgin olive oil
2 cloves garlic, minced
2 pounds mixed summer squash, cut into 2 inch strips
1 pound rigatoni
1 cup finely grated Parmigiano Reggiano
handful fresh parsley, chopped
freshly ground pepper
Whisk eggs in a small bowl and set aside. Put bacon in a large skillet over medium-low heat. Render fat until crisp. Remove bacon from pan and drain on paper towels. Pour excess fat from pan, leaving just a coating. Return pan to medium heat, add corn; saute until beginning to brown, about 5 minutes, scraping up bacon bits as you go. Remove corn from pan and reserve with bacon. Add 2 tablespoons olive oil to pan over medium high heat. Add garlic and squash; cook until tender and most liquid has evaporated, about 10 minutes. Keep warm. 
Meanwhile, cook pasta in a large pot of salted water. Reserve a ladle of cooking water before draining. As soon as pasta is al dente, drain and immediately pour into pan with vegetables, stir to combine. Off the heat, add the egg yolks and parmesan and fold mixture to completely coat pasta. The heat from the freshly cooked pasta and vegetables will tighten the yolk to create a sauce. If needed, use the reserved pasta water to loosen the sauce to desired consistency. Stir in parsley. Season with pepper. Top each plate with reserved corn, bacon, and extra parmesan cheese. 
**Really cool people forgo the combining of the eggs and just put a whole yolk on each serving of hot pasta for the diner to mix themselves. If you're cool with raw eggs like we are, then try that way! 


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