INGREDIENTS
1/4 lb
Prosciutto
4
ears Corn
1/2 cup
Flat-leaf parsley
6 cloves
Garlic
2
Italian cherry chili peppers, small
2 tsp
Thyme, fresh
3
Egg yolks, large
3 lb
Tagliatelle or egg fettuccine pasta
1
Salt
1/2 cup
Parmigiano-reggiano, grated
1/2 cup
Pecorino-romano cheese, grated
1/2 cup
White wine, dry