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Spaghettini with Freshly Shucked Corn, Cream & Bacon

Spaghettini with Freshly Shucked Corn, Cream & Bacon
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Total Time: 30

Yield: 2 entr

This quick, luscious pasta dish makes a wonderful appetizer, but you can double the recipe to make four main-course servings.

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  • 2 cups fresh corn kernels (from 2 or 3 large ears ripe sweet corn)
  • 8 ounces spaghettini (or other thin spaghetti)
  • 3 tablespoons unsalted butter
  • 3 strips thick-cut bacon, cut into 1/4-inch pieces
  • 1/2 cup heavy cream
  • 1—2 tablespoons minced fresh summer savory (or another fresh herb such as chives or flat-leaf parsley)
  • Kosher or sea salt
  • Freshly ground black pepper
  • 1/4 cup freshly grated Parmigiano—Reggiano cheese


Boil spaghettini in a large pot of salted water until just cooked through and still al dente; don’t overcook. Drain pasta, saving about 1 cup cooking water.
While pasta is boiling, melt butter in a large skillet over medium heat. Add bacon pieces and cook, stirring, until they begin to sizzle and render their fat, about 5 minutes. Add corn kernels and cook, stirring often, until kernels start to take on a roasted color, about 10 minutes.
Pour 1/2 cup reserved pasta water into pan. Stir; then add cream and fresh summer savory or other herbs. Stir well again. Bring sauce to a boil and cook a few minutes, until slightly thickened. Taste and add salt and pepper as needed.
Turn off the heat. Pour drained spaghettini into the pan, add cheese, and toss together thoroughly.
Updated Friday, September 23rd, 2011

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