Recipe courtesy of Elena Besser

Creamy Corn Pasta with Bacon

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Corn is one of my favorite summer ingredients. It has a naturally creamy texture, making it perfect for this pasta dish. The kernels are pureed with sautéed shallots, emulating the creaminess egg yolks give to a traditional carbonara.
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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
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Ingredients

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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!

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