Creamy Corn Pasta With Bacon Scallions Recipe 45 Food

CREAMY CORN PASTA WITH BACON AND SCALLIONS

Steps:

• Cook bacon in a large skillet on medium until crisp, about 7 minutes; transfer to a paper-towel-lined plate. Break into pieces when cool.
• Meanwhile, bring a large pot of salted water to a boil. Add corn and cook 2 minutes. Transfer to a cutting board. Cook pasta per package directions in the same pot. Reserve 1 cup cooking water, then drain pasta.
• When corn is cool enough to handle but while pasta is still cooking, cut off kernels (you should have about 3 cups). Transfer 2 cups to a blender along with cheese, ¾ cup pasta cooking water, and ¼ teaspoon salt; puree until very smooth.
• Toss pasta with corn puree, adding some reserved pasta water, 1 tablespoon at a time, if pasta seems dry. Fold in reserved corn, scallions, basil, and bacon. Serve sprinkled with additional cheese and basil and with hot sauce if desired.

CREAMY CORN PASTA WITH BACON AND SCALLIONS

Steps:

• Cook bacon in a large skillet on medium until crisp, about 7 minutes; transfer to a paper-towel-lined plate. Break into pieces when cool.
• Meanwhile, bring a large pot of salted water to a boil. Add corn and cook 2 minutes. Transfer to a cutting board. Cook pasta per package directions in the same pot. Reserve 1 cup cooking water, then drain pasta.
• When corn is cool enough to handle but while pasta is still cooking, cut off kernels (you should have about 3 cups). Transfer 2 cups to a blender along with 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, 1 tablespoon at a time, if pasta seems dry. Fold in reserved corn, scallions, basil, and bacon. Serve sprinkled with additional cheese and basil and with hot sauce if desired.

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

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.

CREAMY CORN PASTA WITH BASIL

Steps:

• Bring a large pot of well-salted water to a boil. Cook pasta until 1 minute shy of al dente, according to the package directions. Drain, reserving 1/2 cup of pasta water.
• Meanwhile, heat oil in large sauté pan over medium heat; add scallion whites and a pinch of salt and cook until soft, 3 minutes. Add 1/4 cup water and all but 1/4 cup corn; simmer until corn is heated through and almost tender, 3 to 5 minutes. Add 1/4 teaspoon salt and 1/4 teaspoon pepper, transfer to a blender, and purée mixture until smooth, adding a little extra water if needed to get a thick but pourable texture.
• Heat the same skillet over high heat. Add butter and let melt. Add reserved 1/4 cup corn and cook until tender, 1 to 2 minutes. (It's O.K. if the butter browns; that deepens the flavor.) Add the corn purée and cook for 30 seconds to heat and combine the flavors.
• Reduce heat to medium. Add pasta and half the reserved pasta cooking water, tossing to coat. Cook for 1 minute, then add a little more of the pasta cooking water if the mixture seems too thick. Stir in 1/4 cup of the scallion greens, the Parmesan, the herbs, the red pepper flakes, 1/4 teaspoon salt and 1/4 teaspoon pepper. Sprinkle with fresh lemon juice to taste. Transfer to warm pasta bowls and garnish with more scallions, herbs, a drizzle of olive oil and black pepper.

CREAMY BACON CORN PASTA

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.

CREAMED CORN WITH BACON

Steps:

• For the stock:
• Place all ingredients in a large pot and bring to a boil. Reduce heat to a lively simmer and cook to reduce liquid to 2 cups, approximately 30 minutes. Strain and reserve, keeping stock warm.
• To finish the corn:
• Begin heating a large saucepan, and glaze bottom with the extra-virgin olive oil. Add the lardons and cook over medium heat, rendering the fat and browning the pieces, stirring as needed. Add the onion and sweat, about 45 seconds. Add the garlic and continue to cook, stirring, another 30 seconds. Add the corn and salt, continuing to cook for another 2 minutes. Add the reserved corncob stock and bring to a simmer, cooking until the liquid reduces to approximately 2/3 cup. Add the creme fraiche and simmer 3 minutes or until the mixture begins to thicken. Add the butter and stir. Remove pan from heat; stir in cilantro and lime zest. Check for seasoning and serve.

CREAMY PASTA WITH BACON

Steps:

• Cook pasta and drain.
• Fry bacon, drain off grease, and crumble into small pieces.
• Saute mushrooms, garlic, and green onions in bacon grease.
• Add pasta, parmesan, bacon pieces, whipping cream, and black pepper to sauted mushroom mixture.
• Simmer until slightly thickened.
• Enjoy!

BACON SCALLION CREAM SAUCE

Steps:

• In a heavy saucepan, melt butter over medium heat. Add bacon and cook for 3 to 5 minutes, until fat has rendered. Add flour, then stir together and cook over low heat, stirring often, until golden and toasty-smelling, 4 to 6 minutes.
• Add chicken stock and cream, and simmer over low heat until reduced to a thick, pourable gravy, about 10 minutes. Remove from heat. Stir in peppercorns and scallions, and taste for salt, adding more as needed. Serve hot.