Corn and Bacon Pasta
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 Step 1 1 pound orecchiette Boil in salted water until al dente. Reserve 1/2 cup cooking water, drain, and return to pot. Step 2 8 slices bacon, cut into 1/2" strips Meanwhile, cook bacon until crisp and drain. Pour off all but 2 tablespoons fat from skillet. Step 3 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 heav