Summer Carbonara with Corn and Chiles (One Pan)
This one pan summer carbonara has green chiles, fresh corn, and bell peppers, and is on your table in under 30 minutes!
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Dinner
Cuisine: southwestern
Servings: 4 -6
Calories: 402kcal
- 6 slices bacon
- 2 ½ cups 8 oz/226 g Barilla Pronto Penne
- Kernels from 4 ears of corn roughly 2 cups
- 1 can green chiles 127mL / 4.3oz
- 1 red onion finely chopped
- 1 clove garlic minced
- 1 bell pepper diced
- 2.5 cups chicken stock
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- ¼ teaspoon salt
- 1 cup parmesan cheese
- 4 eggs
Cook the bacon in a large pan over medium heat until cooked through.
Remove bacon slices to drain on a paper towel-lined plate, and drain any excess fat from the pan.
Add the Barilla Pronto Penne, corn, green chiles, red onion, garlic, bell pepper, chicken stock, ground cumin, ground coriander and salt to the pan. Heat over medium-high heat, stirring frequently. Bring to a boil, reduce heat, then simmer, stirring frequently for 10-15 minutes or until the pasta is cooked through.
When pasta is cooked, beat the eggs together with the parmesan cheese. Pour over the pasta, stirring and tossing until it thickens into a creamy sauce. Add the bacon and toss.
Serve with fresh cilantro to garnish.
Serving: 1/6 of batch | Calories: 402kcal | Carbohydrates: 46g | Protein: 21g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 133mg | Sodium: 1789mg | Fiber: 3g | Sugar: 5g