Every time I make a creamy pasta, everybody rushes to the table and happily digs in. I was supposed to make this pasta with corn, bacon and basil a few weeks ago, but I didn't have any parmesan in the fridge. Then I let the bacon go bad (what a waste!). So this pasta was back on the menu this week after we were given some bacon, and miraculously, I had all the ingredients on hand. It's a very simple, but very rich dish, one of my husband's favorite.
Corn, Bacon & Basil Spaghetti
Adapted from Bitchin Camero
1 lb. spaghetti
4 slices bacon, cut into strips
2 cup corn, kernels removed
3/4 cup whipping cream
1/3 cup freshly grated Parmesan cheese
1 tsp. salt
1 tsp. freshly ground black pepper
1/4 cup chopped basil leaves
black pepper and parmesan cheese to serve
Set a large pot of water to boil and cook your pasta until almost al dente.
Set a large skillet or wok over medium-high heat and cook the bacon until the fat renders and begins to turn golden. Remove with a slotted spatula to paper towels and set aside.
Add the corn kernels to the skillet and cook for about 5 minutes, or until they are just tender. Remove from heat and place half of the corn in a food processor or blender. Add the cream, cheese and salt and pulse until smooth. Return the creamed corn to the pan and mix with whole kernels.
When the pasta is almost al dente, transfer it directly from the pot into the skillet, allowing some pasta water to transfer with the noodles. Add the bacon and pepper and toss the spaghetti with the corn until evenly coated. If the sauce is too thick, add some pasta water and toss again until everything is nice and creamy.
Sprinkle with the basil leaves and serve.
A small serving of this goes a long way. And don't forget the black pepper. You need some heat to counter the sweetness of the corn and the creaminess of the pasta. This is a perfect dish for summer, when corn is in season, and basil is plentiful in the garden!