Name: Corn and Bacon Pasta
Total time: 45 min
Ingredients: 1 pound orecchiette; Salt and pepper; 5 slices bacon , cut crosswise into ½-inch-wide strips; 3 ears corn , kernels cut from cobs; 2 garlic cloves , sliced thin; 1 cup heavy cream; ½ cup coarsely chopped fresh basil; ¼ cup grated Parmesan cheese , plus extra for serving

Why This Recipe Works

In search of a corn and bacon pasta that was actually full of corn and bacon flavor, we began by crisping bacon in a skillet and sautéing the corn in the bacon drippings. We added a bit of cream to the sautéed corn, which, after a minute or so of cooking, thickened into a luscious, corny sauce. For a pasta that could hold the sauce and carry the flavors of corn and bacon through to every bite, we chose bowl-shaped orecchiette. And for freshness, we finished the dish with a fistful of chopped fresh basil, the very essence of summer.

Before You Begin

If you can’t find fresh ears of corn at your local market, you can substitute 2¼ cups of thawed frozen corn.

Instructions

Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve ½ cup cooking water, then drain pasta and return it to pot.

Meanwhile, cook bacon in 12-inch skillet over medium heat until crispy, 7 to 9 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate. Pour off all but 2 tablespoons fat from skillet.

Heat fat left in skillet over medium heat until shimmering. Add corn and 1 teaspoon salt and cook until corn is bright yellow and just beginning to brown, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Add cream, ¼ cup basil, and 1 teaspoon pepper and cook until slightly thickened, about 2 minutes.

Add sauce, Parmesan, bacon, reserved cooking water, and remaining 1/4 cup basil to pot with pasta. Stir until thoroughly combined and creamy, about 30 seconds. Season with salt and pepper to taste. Serve, passing extra Parmesan separately.