Spaghettini with Corn & Bacon
Yankee Plus Dec 2015
TABLE OF CONTENTS
Total Time: 20
We stopped in our tracks when we saw this recipe for Spaghettini with Corn & Bacon -- two of our favorite foods. Corn in season is reason enough to be in New England in the summer, and bacon ... well, bacon is just plain delicious.
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- 2 large ears ripe sweet corn
- 8 ounces spaghettini (or other thin pasta)
- 3 tablespoons unsalted butter
- 3 strips thick-cut bacon (or pancetta), cut into 1/4-inch pieces
- 1/2 cup heavy cream
- 1-2 tablespoons minced summer savory and/or chives
- Kosher or sea salt
- Freshly ground black pepper
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
Remove husks and silk from corn ears. Slice off kernels, cutting close to the cob with a sharp knife to get 2 cups' worth.
Boil spaghettini in a large pot of salted water until just cooked through and still al dente (tender but firm); don't overcook.
Drain pasta, reserving about 1/2 cup cooking water.
While pasta boils, melt butter in a large saute pan over medium heat.
Toss in bacon pieces; cook 2-3 minutes, stirring, until they begin to sizzle and fat is rendered.
Add corn and sauté over medium heat 5-7 minutes or more, stirring pan often, until kernels start to take on a roasted color.
Pour reserved water into pan and stir. Add cream and herbs; stir well.
Bring to a boil; cook a few minutes, until slightly thickened, about 3 minutes. Season with salt and pepper.
Turn off heat. Pour drained spaghettini into pan, add cheese, and toss thoroughly.