Creamy Corn Pasta With Bacon And Scallions Recipes

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.

Steps:

• Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente; drain.
• Meanwhile, fry bacon in a large skillet over medium-high heat, stirring occasionally, until crisp. Using a slotted spoon, transfer bacon to paper towels to drain (reserve fat). Scrape excess corn milk from cobs into a blender by firmly running the back of a chef's knife down the sides. Add cream, half of the corn kernels, 1/4 tsp. salt, 1/4 tsp. pepper, and 2 Tbsp. reserved bacon fat. Purée until a smooth sauce forms.
• Toss hot pasta with corn sauce, 1/2 cup Parmesan, and half each of the remaining corn kernels, bacon, and basil in a large bowl.
• Divide pasta among bowls and top with remaining corn kernels, bacon, and basil. Season with pepper and top with Parmesan.

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.

Steps:

• In a non-stick skillet heat the oil over moderately high heat until it is hot but not smoking and in it sauté the corn and the scallions, stirring, for 1 minute. Stir in the bacon and the red pepper flakes and sauté the mixture for 15 seconds.

Steps:

• Cook bacon in a large skillet over medium-high heat, turning occasionally, until browned, 4 to 6 minutes.
• Add corn kernels; season with salt, pepper, and a pinch of crushed red pepper. Cook, stirring often, until corn is tender, 5 to 8 minutes. Stir in scallions. Serve immediately.

Steps:

• Cook bacon in a large skillet over medium-low heat, turning occasionally, until browned and crisp, about 10 minutes. Transfer to paper towels to drain; pour off all but a teaspoon of fat from the skillet.
• Add butter and melt. Add shallot (and carrot, if using) and adjust heat; vegetables should sizzle, but not scorch. Cook, stirring, about 2 minutes. Add corn, peppers and pepper flakes and let sizzle, stirring occasionally, 5 minutes. Season to taste with salt and pepper. Crumble bacon and add to skillet with scallions. Add greens two cups at a time, stirring to wilt before adding more. Cook together 1 minute and serve hot.

Steps:

• Cook linguine according to package directions. Meanwhile, in a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. , In a small bowl, whisk flour and cream until smooth; stir into the pan. Bring to a boil, stirring constantly. Reduce heat; cook and stir for 1 minute or until thickened. Remove from the heat. Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer., Drain linguine; add to the pan. Stir in bacon and cheese; heat through.