Fresh summer corn makes a delicious pasta mix-in.This Pasta with Bacon, Corn, Parmesan, Basil & Lemon Cream is a wonderfully summery pasta dish. I used Trottole pasta which is in the shape of spinning tops.
Prep: 10 mins
Cook: 20 mins
Yields: 6 Servings
Ingredients
Kosher salt
12 ounces dry pasta, like orecchiette or farfalle
¼ pound bacon, diced
2 large ears corn, shucked, kernels cut from the cob (2 cups kernels)
½ cup heavy cream
½ cup grated Parmesan cheese, more to taste
juice of 1 lemon
3 green onions, thinly sliced
salt & black pepper, to taste
⅓ cup torn basil, more for garnish
¼ teaspoon red pepper flakes, or to taste, optional
Directions
1Bring a large pot of well-salted water to a boil. Cook pasta until al dente, according to the package directions. Drain.
2Meanwhile, cook the bacon in large sauté pan over medium heat until crispy. Remove bacon (set aside) and all but one tablespoon of the bacon fat from the pan, add the corn. Season with salt and pepper and cook, stirring for 1 to 2 minutes. Add the cream and the parmesan cheese. Cook until the cheese is melted, then add the cooked pasta, lemon juice, green onions seasoning with more salt and pepper if needed. Stir in bacon and basil and transfer to a serving bowl. Sprinkle with more parmesan and basil.