Creamy Corn Pasta With Bacon Scallions Recipe 45 Recipes

CREAMY CORN PASTA WITH BACON

Steps:

• Cook the pasta in salted water (use 2 teaspoons salt) according to package directions. Before draining, reserve 1 cup of the pasta water. Drain - but don't rinse - the pasta. Set aside.
• Meanwhile, preheat a large heavy-bottomed skillet over medium heat. Add the bacon and cook until brown and crisp, approx. 8-10 minutes. Transfer to a paper towel-lined plate. Drain the excess fat, leaving about 1 tablespoon in the pan.
• To the skillet, add the onion and the fresh corn and saute for 5 minutes or until the onion has softened. Add the creamed corn and black pepper and cook over medium-low for 5 minutes.
• Add the pasta, 1/2 cup of the pasta water, and the heavy cream. Toss until well-combined, adding more pasta water if necessary to bring the sauce together. Stir in the cheese. Add the bacon and sun-dried tomatoes, reserving some for garnishing. Season with salt to taste if necessary.

CREAMY CORN PASTA WITH BACON AND SCALLIONS

Steps:

• Cook bacon in a large skillet on medium until crisp, about 7 minutes; transfer to a paper-towel-lined plate. Break into pieces when cool.
• Meanwhile, bring a large pot of salted water to a boil. Add corn and cook 2 minutes. Transfer to a cutting board. Cook pasta per package directions in the same pot. Reserve 1 cup cooking water, then drain pasta.
• When corn is cool enough to handle but while pasta is still cooking, cut off kernels (you should have about 3 cups). Transfer 2 cups to a blender along with cheese, ¾ cup pasta cooking water, and ¼ teaspoon salt; puree until very smooth.
• Toss pasta with corn puree, adding some reserved pasta water, 1 tablespoon at a time, if pasta seems dry. Fold in reserved corn, scallions, basil, and bacon. Serve sprinkled with additional cheese and basil and with hot sauce if desired.

CREAMY CORN PASTA WITH BACON AND SCALLIONS

Steps:

• Cook bacon in a large skillet on medium until crisp, about 7 minutes; transfer to a paper-towel-lined plate. Break into pieces when cool.
• Meanwhile, bring a large pot of salted water to a boil. Add corn and cook 2 minutes. Transfer to a cutting board. Cook pasta per package directions in the same pot. Reserve 1 cup cooking water, then drain pasta.
• When corn is cool enough to handle but while pasta is still cooking, cut off kernels (you should have about 3 cups). Transfer 2 cups to a blender along with cheese, 3/4 cup pasta cooking water, and 1/4 teaspoon salt; puree until very smooth.
• Toss pasta with corn puree, adding some reserved pasta water, 1 tablespoon at a time, if pasta seems dry. Fold in reserved corn, scallions, basil, and bacon. Serve sprinkled with additional cheese and basil and with hot sauce if desired.

CREAMY CORN PASTA WITH BACON & SCALLIONS RECIPE - (4/5)

Steps:

• Cook 4 slices bacon in large skillet until crisp; transfer to paper towel lined plate. Break into pieces when cool. Meanwhile, being large pot of salted water to boil. Add corn and cook 2 minutes. Transfer to cutting board. In same pot, cook orecchiette per package instructions. Reserve 1 cup coming water; drain pasta. When corn is cool enough to handle but pasta is still cooking, cut off kernels (you should have about 3 cups). Transfer 2 cups to blender along with pecorino cheese, 3/4 cup pasta cooking water and 1/4 teaspoon salt; puree until very smooth. Toss pasta with corn puree , adding some reserved pasta water if pasta seems dry. Fold in reserved corn, scallions, basil and bacon. Serve with additional cheese and basil, and hot sauce, if desired.

CREAMY CORN PASTA WITH BASIL

Steps:

• Bring a large pot of well-salted water to a boil. Cook pasta until 1 minute shy of al dente, according to the package directions. Drain, reserving 1/2 cup of pasta water.
• Meanwhile, heat oil in large sauté pan over medium heat; add scallion whites and a pinch of salt and cook until soft, 3 minutes. Add 1/4 cup water and all but 1/4 cup corn; simmer until corn is heated through and almost tender, 3 to 5 minutes. Add 1/4 teaspoon salt and 1/4 teaspoon pepper, transfer to a blender, and purée mixture until smooth, adding a little extra water if needed to get a thick but pourable texture.
• Heat the same skillet over high heat. Add butter and let melt. Add reserved 1/4 cup corn and cook until tender, 1 to 2 minutes. (It's O.K. if the butter browns; that deepens the flavor.) Add the corn purée and cook for 30 seconds to heat and combine the flavors.
• Reduce heat to medium. Add pasta and half the reserved pasta cooking water, tossing to coat. Cook for 1 minute, then add a little more of the pasta cooking water if the mixture seems too thick. Stir in 1/4 cup of the scallion greens, the Parmesan, the herbs, the red pepper flakes, 1/4 teaspoon salt and 1/4 teaspoon pepper. Sprinkle with fresh lemon juice to taste. Transfer to warm pasta bowls and garnish with more scallions, herbs, a drizzle of olive oil and black pepper.