Creamy Corn Pasta With Bacon Scallions Recipe 45 Recipes

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 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.

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 BACON CORN PASTA

Steps:

• Bring a large pot of salted water to a boil.
• Add pasta of your choice and cook until al dente. Reserve 1 cup of cooking water then drain.
• While the pasta cooks, make the sauce. Cook the bacon in a large pan until crisp and golden. Remove from the pan and set aside. Drain the grease and leave behind around 1 tablespoon of bacon fat.
• Saute the chopped onion in the same pan until soft and translucent. Add the garlic and cook for a few seconds.
• Add the corn to the pan and allow to cook for a few minutes, stirring regularly. Add the bacon back to the pan with the herbs.
• Pour in the stock, cream and lemon juice. Simmer the sauce for a few minutes until slightly reduced and it coats the back of a spoon easily. Season to taste with salt and pepper.
• Add the cooked pasta to the sauce and add a splash of the reserved pasta water. Stir to coat the pasta in the sauce until the pasta is creamy and well-coated.
• Add Parmesan cheese and fresh chives and serve.

FRESH CORN CARBONARA

Steps:

• Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente; drain.
• Meanwhile, fry bacon in a large skillet over medium-high heat, stirring occasionally, until crisp. Using a slotted spoon, transfer bacon to paper towels to drain (reserve fat). Scrape excess corn milk from cobs into a blender by firmly running the back of a chef's knife down the sides. Add cream, half of the corn kernels, 1/4 tsp. salt, 1/4 tsp. pepper, and 2 Tbsp. reserved bacon fat. Purée until a smooth sauce forms.
• Toss hot pasta with corn sauce, 1/2 cup Parmesan, and half each of the remaining corn kernels, bacon, and basil in a large bowl.
• Divide pasta among bowls and top with remaining corn kernels, bacon, and basil. Season with pepper and top with Parmesan.

CREAMY CORN PASTA WITH BACON

Steps:

• Bring a large pot of water to a boil. Heavily salt the water and cook the pasta according to the package directions. Drain and reserve 2 to 3 cups of the pasta cooking water for later.
• Meanwhile, heat the olive oil in a large heavy skillet over medium heat. Add the bacon and cook, stirring, until the fat has rendered and the bacon is crisped, 3 to 5 minutes. Remove with a slotted spoon onto a paper towel-lined plate.
• Add the shallots to the same skillet and cook over medium heat until they have softened and start to turn translucent, 3 to 4 minutes Add the corn and red pepper flakes and cook, stirring occasionally, until tender, 4 to 5 minutes more.
• Transfer the corn mixture to a blender along with 1/2 cup pasta cooking water and blend until smooth and the consistency of pasta sauce. Add the sauce back to the skillet along with 1/2 cup pecorino. Stir to combine and adjust salt and pepper to taste.
• Add the pasta to the sauce and mix to combine. If the sauce feels too thick, add 1/4 cup of pasta cooking water at a time, stirring in between, until the desired consistency is reached. Stir in the remaining 1/2 cup for pecorino and reserved bacon. Divide among bowls, top with chives and more pecorino and enjoy!

BACON SCALLION CREAM SAUCE

Steps:

• In a heavy saucepan, melt butter over medium heat. Add bacon and cook for 3 to 5 minutes, until fat has rendered. Add flour, then stir together and cook over low heat, stirring often, until golden and toasty-smelling, 4 to 6 minutes.
• Add chicken stock and cream, and simmer over low heat until reduced to a thick, pourable gravy, about 10 minutes. Remove from heat. Stir in peppercorns and scallions, and taste for salt, adding more as needed. Serve hot.

SAUTEED CORN, BACON, AND SCALLIONS

Steps:

• Cook bacon in a large skillet over medium-high heat, turning occasionally, until browned, 4 to 6 minutes.
• Add corn kernels; season with salt, pepper, and a pinch of crushed red pepper. Cook, stirring often, until corn is tender, 5 to 8 minutes. Stir in scallions. Serve immediately.