Monday, April 15, 2013
creamy corn and bacon pasta
This is my desert island meal.
It's no secret that I am a bit of a pasta freak. I love it just about every way you can make it.
But, for me, it just doesn't get much better than this. It's creamy and decadent, but still so fresh with delicious corn and lovely basil. I'm telling you, for a spring or summer dinner everyone will go crazy over, this is where it's AT.
Creamy Corn and Bacon Pasta (adapted from Bourbonnatrix Cooks)
1 lb. fettucine (I always use this fabulous one for this dish because I like the peppery kick)
4 slices bacon, cut into strips
1 small onion, chopped
2 cloves garlic, minced
3 ears of corn, kernels removed (about 2 cups)
3/4 cup heavy cream
1/2 cup Parmesan, plus more for serving
1 tsp. salt
1 tsp. freshly ground black pepper, plus more for serving
1/4 cup chopped fresh basil
Bring a large pot of water to a boil. Salt boiling water generously, then add pasta and cook according to package directions.
While pasta is cooking, set a large skillet over medium high heat and cook bacon until crisp. Remove with a slotted spatula and set aside on paper towels to drain.
Add onion and corn to the same skillet and cook about 5 minutes, until just tender. Add the garlic and cook for about 30 seconds. Remove the skillet from heat. Spoon half of the corn-onion-garlic mixture into a blender or food processor and add the heavy cream, Parmesan and salt. Pulse until smooth. Return the creamy corn mixture to the pan and mix with the whole kernels.
When pasta is al dente, remove 1 cup of pasta water and set aside. Drain pasta in a colander and add to the skillet with the corn. Add bacon and pepper and toss the pasta with the corn until evenly coated, adding pasta water if necessary to thin out the sauce. Once everything is perfectly nice and creamy, sprinkle basil leaves on top.
Divide into bowls and serve with a sprinkling of Parmesan and more freshly ground black pepper. Now bring me an enormous bowl.