Creamy, salty, crunchy. A delicious treat with some of the last fresh corn of the season. (You can, of course, make this out of season, especially if you have taken some of our wonderful local corn and frozen it.)
1 lb pasta
6-7 strip bacon
2 shallots, finely chopped
3 cups corn kernels
1 cup cream
1/2 cup chopped fresh parsley
Salt and pepper to taste
Cook the pasta in a large pot of salted boiling water. Drain when done.
While the pasta cooks, fry the bacon in a large skillet (or broil it and reserve 1 Tbsp of the fat) until nicely chewy - not too crisp. Let drain on paper towels, then slice cross-wise into thin strips. Pour off all but about 1 Tbsp of the bacon fat.
Saute the shallots in the bacon fat until translucent, about 2-3 minutes, then add the corn and saute another 1-2 minutes. Pour in the cream and let it bubble until it thickens a bit. If desired, you can partially puree a little of this. Add the sliced bacon, parsley, and salt and pepper to taste.
Toss the pasta and sauce together until everything is well coated. Serve hot.
Serves 4-6.
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