Ree Drummond's Pasta with Pancetta and Corn | The Pioneer Woman

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! #ReeDrummond #ThePioneerWoman #FoodNetwork #PancettaPasta Watch #ThePioneerWoman, Saturdays at 10a|9c and #StreamOnMax: https://foodtv.com/StreamOnMaxYT! Get the recipe ▶ https://foodtv.com/407W8Tb Subscribe to Food Network ▶ http://foodtv.com/YouTube 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. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! 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. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ STREAM ON MAX: https://foodtv.com/StreamOnMaxYT ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TIKTOK: https://www.tiktok.com/@foodnetwork ▶ TWITTER: https://twitter.com/FoodNetwork Ree Drummond's Pasta with Pancetta and Corn | The Pioneer Woman | Food Network https://youtu.be/IYI5jywgK6w