Creamy Corn Pasta With Bacon And Scallions Recipes

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CREAMY CORN PASTA WITH BACON



Creamy Corn Pasta with Bacon image

This comforting pasta dish is full of fresh summer corn and can be made in less than thirty minutes.

Provided by Abbey

Categories     Main Dish

Time 25m

Number Of Ingredients 10

12 ounces long fusilli pasta (or pasta shape of choice)
5 slices thick-cut bacon (cut into 1-inch pieces)
1/2 yellow onion (diced)
3 ears sweet corn (sliced off of the cob (or 10 ounces frozen) )
14.75 ounces canned cream-style corn
1/4 cup heavy cream
1/3 cup sun-dried tomatoes packed in oil (drained and sliced)
4 ounces smoked mozzarella cheese (shredded)
1/4 teaspoon pepper
salt (to taste)

Steps:

  • Cook the pasta in salted water (use 2 teaspoons salt) according to package directions. Before draining, reserve 1 cup of the pasta water. Drain - but don't rinse - the pasta. Set aside.
  • Meanwhile, preheat a large heavy-bottomed skillet over medium heat. Add the bacon and cook until brown and crisp, approx. 8-10 minutes. Transfer to a paper towel-lined plate. Drain the excess fat, leaving about 1 tablespoon in the pan.
  • To the skillet, add the onion and the fresh corn and saute for 5 minutes or until the onion has softened. Add the creamed corn and black pepper and cook over medium-low for 5 minutes.
  • Add the pasta, 1/2 cup of the pasta water, and the heavy cream. Toss until well-combined, adding more pasta water if necessary to bring the sauce together. Stir in the cheese. Add the bacon and sun-dried tomatoes, reserving some for garnishing. Season with salt to taste if necessary.

Nutrition Facts : Calories 741 kcal, Carbohydrate 88 g, Protein 26 g, Fat 33 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 72 mg, Sodium 809 mg, Fiber 5 g, Sugar 7 g, UnsaturatedFat 16 g, ServingSize 1 serving

CREAMY BACON CORN PASTA



Creamy bacon corn pasta image

Everyone loves an easy, 20-minute dinner recipe and this creamy bacon corn sauce with pasta shells is a guaranteed crowd pleaser.

Provided by Alida Ryder

Categories     Dinner

Time 25m

Number Of Ingredients 12

250 g (½lb) bacon (chopped)
½ red onion (finely chopped )
3 garlic cloves (crushed)
1 tbsp Italian seasoning / Italian herbs
pinch of chilli flakes
2 cups corn kernels
½ cup chicken stock
1½ cups cream
2 tsp lemon juice
500 g (1lb) pasta
¼ cup chopped chives
¼ cup Parmesan cheese (finely grated )

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.

Nutrition Facts : Calories 557 kcal, Carbohydrate 74 g, Protein 22 g, Fat 21 g, SaturatedFat 8 g, Cholesterol 63 mg, Sodium 1113 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving

CREAMY CORN PASTA WITH BACON



Creamy Corn Pasta with Bacon image

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.

Provided by Elena Besser

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

Kosher salt and freshly ground black pepper
1 pound spaghetti
1 tablespoon extra-virgin olive oil
5 ounces thick-cut bacon, cut into 1/2-inch pieces
4 large shallots, grated (about 1 cup)
Kernels from 3 large ears sweet corn (about 3 cups)
1/2 teaspoon red pepper flakes
1 cup grated pecorino, plus more for garnish
1 bunch chives, thinly sliced

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!

CREAMY CORN PASTA WITH BACON & SCALLIONS RECIPE - (4/5)



Creamy Corn Pasta with Bacon & Scallions Recipe - (4/5) image

Provided by Side Passion

Number Of Ingredients 8

4 slices bacon
6 ears corn
12 ounces orecchiette
1 ounce pecorino cheese, finely grated
1/4 teaspoon salt
2 scallions, thinly sliced
1/2 cup basil, torn
Hot sauce, as desired

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.

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