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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Creamy Corn Pasta with Bacon and Scallions Recipe

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This recipe for Creamy Corn Pasta with Bacon and Scallions is from Joyce Manwiller's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 slices bacon
6 ears corn (about 3 cups)
12 oz orecchiette
1 oz pecorino cheese
2 scallions, thinly sliced
1/2 cup fresh basil, torn
hot sauce, if desired
Directions:
Directions:
1. Cook bacon in a large skillet until crisp; transfer to paper towel lined plate. Break into pieces when cool.
2. Meanwhile, bring a large pot of salted water to a boil. Add the ears of corn and cook for 2 minutes. Transfer to a cutting board. In the same pot, cook orchiette per package directions. Reserve 1 cup of cooking water; drain pasta.
3. When corn is cool enough to handle but pasta is still cooking, cut off kernels. Transfer 2 cups of kernels to blender along with the pecorino and 3/4 cup pasta cooking water and 1/4 tsp salt. Puree until very smooth.4. Toss pasta with corn puree, adding reserved pasta water if pasta seems dry. Fold in reserved corn, scallions and basil. Serve with additional cheese and basil, and with hot sauce if desired. Makes 4 servings
Number Of Servings:
Number Of Servings:
4

 

 

 

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