Creamy Corn Pasta with Bacon and Scallions

Name: Creamy Corn Pasta with Bacon and Scallions
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 4 slices bacon; Kosher salt; 6 ears corn, shucked; 12 oz. orecchiette pasta; 1 oz. pecorino cheese, finely grated, plus more for serving; 2 scallions, thinly sliced; 1/2 c. basil, torn, plus more for serving; Hot sauce, for serving

By The Good Housekeeping Test KitchenPublished: Jul 1, 2019

Danielle Daly

Yields:

4 serving(s)

Total Time:

30 mins

Cal/Serv:

520

Jump to recipe

Brighten up weeknight pasta with corn, basil, and scallions to satisfy your summer comfort food cravings.

Advertisement - Continue Reading Below

Ingredients

4
slices bacon
Kosher salt
6
ears corn, shucked
12 oz.
orecchiette pasta
1 oz.
pecorino cheese, finely grated, plus more for serving
2
scallions, thinly sliced
1/2 cup
basil, torn, plus more for serving
Hot sauce, for serving

Directions

1. Step 1Cook bacon in a large skillet on medium until crisp, about 7 minutes; transfer to a paper-towel-lined plate. Break into pieces when cool.
2. Step 2Meanwhile, 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.
3. Step 3When 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.
4. Step 4Toss 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.