Recipe information
Ingredients for - Bacon Corn Pasta
1. 4 slices bacon, chopped into 1" pieces -
2. 2 ears of corn, kernels removed -
4. 1 pint cherry tomatoes, halved -
6. 3/4 c. chicken stock -
7. 1/2 c. finely grated parmesan (plus more for serving) -
8. 1/4 c. Thinly sliced basil -
9. 3/4 lb. spaghetti, cooked -
How to cook deliciously - Bacon Corn Pasta
1. Stage
Heat a large skillet over medium heat. Sauté bacon lardons until crispy. Remove bacon from skillet and drain on paper towels. Reserve about 2 tablespoons of the bacon fat in the pan.
2. Stage
Sauté corn and garlic in the bacon fat until the corn is starting to caramelize. Add the tomatoes and stir. Cook until the tomatoes start to release their juices. Season with salt and pepper to taste.
3. Stage
Add chicken stock, heavy cream and Parmesan. Bring to a gentle simmer, cook until slightly thickened, about 5 minutes. Check for seasoning.
4. Stage
Stir in cooked spaghetti and toss to coat the pasta. Garnish with fresh basil and serve with more Parmesan, if desired.
