Ree Drummond’s Pasta with Pancetta and Corn | The Pioneer Woman | Food Network

Ree’s favorite pasta to use in this dish is orecchiette, which translates as “little ears.” The shape is perfect for capturing this delicious sauce with pancetta and corn!
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond’s life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree’s kitchen.

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Pasta with Pancetta and Corn
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 45 min
Active: 30 min
Yield: 4 to 6 servings

Ingredients

12 ounces orecchiette
2 ounces pancetta, diced
2 ears corn, kernels removed
1 to 2 Fresno chiles, sliced thin
4 cloves garlic, sliced
2 tablespoons oregano leaves
Kosher salt and freshly ground black pepper
1/2 cup Pinot Grigio
1 bunch Swiss chard, torn into bite-size pieces
2 large egg yolks
3 tablespoons heavy cream
1 cup freshly grated Romano
7 to 8 basil leaves

Directions

Cook the pasta according to the package instructions. Drain and reserve 1 cup pasta water.

Meanwhile, cook the pancetta in a large skillet over medium heat until crisp, 8 to 10 minutes. Remove with a slotted spoon. To the same skillet, add the corn, Fresno chiles, garlic and oregano. Season with 1/2 teaspoon salt and some pepper, then cook for 3 to 4 minutes, allowing the peppers and garlic to soften. Deglaze with the wine, allowing it to simmer and reduce slightly. Add the pasta and toss. Pour in 1/2 cup pasta water and stir, allowing it to come to a boil. Stir in the Swiss chard and allow it to wilt, 1 to 2 minutes.

Whisk together the egg yolks, cream, Romano and 1/4 teaspoon ground black pepper in a bowl. Turn off the heat, and, while stirring, pour the mixture into the pasta, continuing to stir until the sauce has become creamy and the pasta is thoroughly coated, 1 to 2 minutes.
Serve from the skillet, then garnish with the pancetta and fresh basil.

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Ree Drummond’s Pasta with Pancetta and Corn | The Pioneer Woman | Food Network


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