Pasta romanara with grilled corn

What to do with what's left in the fridge...sometimes it works, sometimes it doesn't. Here's one from a few nights ago that worked pretty well. Next time I have nada in the cooler, I'll consider making this one again.

What is "romanara"? Well, some sort of cross between romesco and carbonara. It has the tomatoes, hazelnuts and acidity from a romesco sauce and it's finished with egg and cheese like a carbonara.

You'll need: a few ears of corn, tin of tomatoes, garlic, basil, 1 lemon, some hard cheese, some nuts. Oh, and some pasta.

1. Cook some pasta in salted water of course. I used bowtie pasta.
2. Throw two ears of corn on the grill (husk and all), turn a few times during the course of making the sauce.
3. In a skillet, heat up some olive oil and cook two minced cloves of garlic for 30 seconds or so.
4. Add about a 1/4 to a 1/2 cup of white wine and a tin of chopped or crushed tomatoes. Don't skimp on the tomatoes. I love San Marzanos. This can simmer for a few minutes while you get the other stuff together.
5. Shred about 2/3 cup of your favorite hard cheese. I used a nice sheep's milk pecorino from Liberty Heist. Lightly scramble 2 eggs in a bowl and add the cheese.
6. Corn will be hot off the grill--cut it off the ears and dump into skillet. Turn off the heat.
7. Time for acidity--squeeze one lemon's worth of juice into the skillet.
8. Chop as much basil as you can handle in a dish (about a half cup for me!) and toss in with egg and cheese mixture. You might want to temper the egg and cheese mixture to bring it up to temperature more slowly and avoid scrambling your eggs. Don't forget to season with as much salt and pepper as tastes good to you before serving.
9. Let it soak up the heat for a few minutes while you bash up some hazelnuts.
10. Layer: pasta, sauce, hazelnuts, then drizzle with your favorite nice extra virgin olive oil.