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Melt butter in a large non-stick frypan over medium heat. Add garlic and cook, stirring, for 2 minutes until softened. Add wine and bring to a rapid simmer. Cook for 4 minutes, stirring, until reduced by half. Add cream and corn, and cook, stirring, for 3 minutes or until slightly reduced.
Meanwhile cook pasta in boiling salted water to packet instructions. Drain, reserving ¾ cup (180ml) cooking water.
Whisk parmesan and egg yolks together in a bowl and season. Add ¼ tsp freshly ground black pepper and pasta to cream mixture, then add the parmesan mixture and reserved pasta cooking water. Remove from the heat. Using tongs, move the pasta around to completely coat in the sauce. Season to taste. Serve immediately.