Another good one from Cook's Country, this features fresh corn which struck us as kind of mind-bending when combined with pasta. It worked a treat though, with the kernels adding little crunchy, slightly sweet accents to the savory pasta.
The original recipe calls for 5 pieces of bacon. We had 8 in the fridge and decided to use them all up. It was so good that we decided we'll just go with 8 in the future too.
This recipe finishes in a flurry of activity, rather like a Chinese stir-fry, so have everything prepped before you begin cooking the pasta.
Corn and Bacon Pasta
1 pound orecchiette
Boil in salted water until al dente. Reserve 1/2 cup cooking water, drain, and return to pot.
8 slices bacon, cut into 1/2" strips
Meanwhile, cook bacon until crisp and drain. Pour off all but 2 tablespoons fat from skillet.
3 ears corn, kernels cut from cobs OR 2-1/4 cups thawed frozen corn
1 teaspoon salt
2 garlic cloves, sliced thin
1 cup heavy cream
1/2 cup coarsely chopped fresh basil (divided use)
1/4 teaspoon pepper
Heat fat in skilled over medium heat until shimmering. Add corn and salt and cook until corn is bright yellow and just beginning to brown, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Add cream, 1/4 cup basil, and pepper and cook until slightly thickened, about 2 minutes.
1/4 cup grated Parmesan, plus extra for serving
remaining 1/4 cup basil
Add sauce, Parmesan, bacon, reserved cooking water, and basil to pot with pasta. Stir until thoroughly combined and creamy. Taste for seasoning.
Pass extra Parmesan at table for serving.