Prep: Cut out and discard seeds and ribs from jalapeño; finely chop jalapeño.

1. Cook bacon in large skillet over medium heat until crisp. Leaving fat in skillet, transfer bacon to paper towels to cool and drain. Return skillet to heat. Add corn and jalapeño and cook, stirring occasionally, until corn begins to brown, about 5 minutes. Stir in cream and bring to a simmer. Remove from heat and keep warm.

2. Meanwhile, bring a large pot of lightly salted water to a boil over high heat. Add fettuccine and cook until barely tender, about 8 minutes. Drain well and return to pot.

3. Coarsely chop bacon. Beat eggs in small bowl. Gradually whisk into warm cream mixture. Pour over fettuccine in pot, then add Parmesan cheese and reserved bacon. Mix well. Season carefully with salt (it could already be salty enough from bacon and cheese) and a generous grinding of pepper. Serve hot, sprinkled with cilantro.

Variation for All-American Carbonara with Corn, Bacon, and Jalapeno

Add 2 finely chopped garlic cloves to the skillet during the last minute or so of cooking the corn.