Orecchiette with Corn, Bacon, & Parmesan

My family has a tough time getting back into our school schedule after summer vacation. It’s such a struggle!  I have a few quick weeknight meals that are just perfect for those of us who are suddenly short on time.

I first made this dish to celebrate after receiving my first ever organic corn in my CSA share. I had used cavatappi noodles and was disappointed in my choice of pasta. I think that this dish was perfect the second time around with my farm stand corn and orecchiette. Yay!

This recipe was adapted from Smitten Kitchen.com. Quick and tasty comfort food.

Yield: Serves 6 to 8

• 16 ounces dried orecchiette pasta
• 1/2 pound bacon, ideally thick-cut, sliced into 1/4-inch pieces (I used 5 slices)
• 3 ears corn, shucked and kernels cut from cob (I used bi-color corn)
• coarse salt and freshly ground black pepper
• red pepper flakes, optional, to taste
• 6 scallions, sliced
• 2/3 cup finely grated parmesan or pecorino romano
• a fistful of fresh basil and/or chives, chiffonade

1. Cook pasta according to package directions, until al dente, or 1 to 2 minutes before it is done. Reserve a cup of pasta cooking water and drain.
2. Scatter bacon in a large sauté pan (4 quart) over medium-high heat, no need to heat the pan first. Cook, stirring, until evenly browned and crisp.
3. Use a slotted spoon to transfer bacon bits to paper towels to drain. Pour off all but 2 tablespoons bacon fat from pan (reserve for other uses, like frying eggs) and add corn to it.
4. Season corn with salt and pepper and cook, stirring for 1 to 2 minutes, until crisp-tender. Add a dash or two of red pepper flakes, if using.
5. Add pasta and a couple splashes of the cooking water and half the parmesan and toss, toss, toss the pasta with the corn, seasoning with more salt and pepper if needed and adding more cooking water if it doesn’t feel loose enough.
6. Add scallions and stir to warm. (I reserved a few for garnish.)
7. Stir in bacon and transfer to a serving bowl. (I reserved a little bit for garnish.)
8. Sprinkle with remaining cheese, fresh herbs, and reserved scallions and bacon. Serve.

One Year Ago:

• Strozzapreti with Roasted Tomatoes
• Pesto Polenta with Fresh Tomatoes

Two Years Ago:

• Roasted Tomato & Pancetta Penne
• Corn Risotto

Three Years Ago:

• Avocado-Lime Pasta
• Pasta alla Norma
• Swiss Chard Pesto with Strozzapreti & Poached Eggs

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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