Spaghettini with Corn & Bacon
Total Time: 20
Yield: 4 servings
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.
Login to add to your Recipe Box
Upload Your Photo
- 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.