One-Pot Creamy Corn and Bacon Pasta

One-Pot Creamy Corn and Bacon Pasta

from realsimple.com
Dinner
40 min
4 servings
551 kcal / serving

A Parmesan cheese sauce basically makes itself in this easy and flavorful one-pot pasta.

Ingredients

  • 4slices thick-cut bacon, chopped (about 3/4 cup)
  • ¼ cuppanko
  • 2 mediumshallots, finely chopped (about 1/2 cup)
  • 6 clovesgarlic, finely chopped (about 2 tbsp.)
  • ½ tsp.crushed red pepper
  • 10 ½ cupsfresh yellow corn kernels (from 6 ears) or frozen corn
  • 1 ½ tsp.kosher salt
  • 12 oz.orecchiette pasta
  • 3 oz.parmigiano-reggiano cheese, grated (about 3/4 cup)
  • ½ cupchopped fresh chives, plus more for garnish

Directions

  1. 1

    Cook bacon: Cook bacon in a large saucepan (about 4 quarts) over medium, stirring occasionally, until brown and crispy, about 8 minutes. Using a slotted spoon, transfer to a plate lined with paper towels. Transfer 1 tablespoon drippings to a small bowl; discard all but 1 tablespoon of remaining drippings.

  2. 2

    Make breadcrumbs: Heat drippings in saucepan over medium. Add panko; cook, stirring often, until browned, 2 to 3 minutes. Transfer to a small bowl.

  3. 3

    Cook corn: Add reserved 1 tablespoon drippings to saucepan. Add shallots, garlic, and crushed red pepper; cook, stirring often, until softened, about 2 minutes. Add corn and salt; cook, stirring often, until softened, about 3 minutes.

  4. 4

    Boil pasta: Add 4 cups water and pasta; bring to a boil. Cover and reduce heat to medium-low. Simmer, stirring occasionally, until pasta is tender and bottom of pan becomes visible when stirred, 12 to 14 minutes.

  5. 5

    Add cheese: Add cheese to pan; cook, stirring, until melted and creamy, about 2 minutes. Remove from heat and stir in chives and cooked bacon. Serve topped with toasted panko and more chives.