- of egg noodles - 450 Grams
- bacon - 150 grams
- cob of sweet corn - 4 pieces
- chili jalapeno - 1/2 Pieces
- garlic - 6 teeth
- fresh thyme - 1 st. a spoon
- fresh parsley - 1/4 cup
- dry white wine - 1/2 cup
- egg yolks - 3 pieces
- Parmesan cheese - 1/2 cup
1. Remove jalapeno from seeds and chop finely. In a large saucepan bring the salted water to a boil. Add the egg noodles and cook until ready, according to the instructions on the packaging. Drain off the water and set aside 1 cup of pasta liquid. 2. Cut the bacon into cubes. Fry in a pan on high heat until brown. Add the sweet corn and fry the edges. 3. After about 5 minutes, add chili, chopped garlic and thyme. Stir and fry for 2 minutes. Add finely chopped parsley and white wine. Stew on low heat. 4. In a small bowl, beat the egg yolks. Slowly add to the pasta liquid and mix to dissolve them. Add the pasta and egg yolks to the corn mixture in a frying pan and mix. 5. Remove from heat, add grated Parmesan cheese and stir vigorously for 1-2 minutes. If desired, decorate the pasta with additional cheese and green onions.
Servings: 4