Corn Bacon and Parmesan Pasta
All my favorites in one easy quick dish - from Deb!
|
8 ounces dried pasta, ideally a small spiral or tube shape
1/4 pound bacon, diced 2 ears corn, shucked and kernels cut from cob Salt and freshly ground black pepper or red pepper flakes 3 scallions, thinly sliced 1/3 cup finely grated parmesan Fistful of fresh chives, chopped |
Cook pasta in boiling water until just al dente; drain, reserving 1 cup pasta water, and set aside.
Scatter bacon in pan over medium-high heat, no need to heat the pan first. Cook, stirring, until evenly browned and crisp. Use a slotted spoon to transfer bacon bits to paper towels to drain. Pour off all but 1 tablespoon bacon fat from pan and add corn to it. Season corn with salt and pepper and cook, stirring for 1 to 2 minutes, until crisp-tender. 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. Add scallions and stir to warm. Stir in bacon and transfer to a serving bowl. Sprinkle with remaining cheese and fresh chives. |