Creamy Corn Pasta (with bacon)

We've been enjoying WONDERFUL sweet corn from Paley's Market in Sharon. Every summer we buy extra--we blanch and carve the kernels off the cob and pop them in a ziplock bag for freezing. (The taste of fresh corn during cold winter months is such a joy!) We had a couple extra ears this week and I thought...what about a creamy corn pasta? I found a few recipes to inspire me* and came up with a composite recipe.

* Love and Lemons  • New York Times  • Delish *

It was FANTASTIC and I've now added it to my Summer go-to recipes!

(serves 2-4)

This recipe uses NO CREAM and can be vegan...just leave out the bacon.

INGREDIENTS

• 8 oz of short pasta - medium shells, farfalle, orecchiette or rotelle (which I happened to have on hand)
• 2 large ears of fresh corn (shucked and kernels removed* should be about 2 cups)
• 1 or 2 strips of bacon (cut into 1/2 inch pieces)
• 1-2 tablespoons olive oil
• 1.5 tablespoons fresh lemon juice
• 1/2 cup of fresh basil (julienned)
• 1/2 cup diced sweet onions (or 1/4 cup diced shallots)
• 2 garlic cloves, finely chopped
• 1/4 teaspoon (or to taste) of red pepper flakes
• 1/2 teaspoon salt (to taste)
• Ground pepper (a couple twists)
• 1/2 cup grated pecorino or parmesan cheese
• 1-1/2 cups starchy pasta water (you might not use all of it depending on how creamy you want your finished dish)

DIRECTIONS

Bring a pot of salted water to a boil and cook pasta (al dente) according to directions. SAVE PASTA WATER BEFORE BEFORE DRAINING!

Heat 1/2 tablespoon of olive over medium heat in a large deep skillet. Add the bacon and saute until almost crisp. Remove from the skillet and put aside on a paper towel.

To the same pan add the rest of the olive oil then the corn kernels, onion, garlic, salt and pepper and cook until onions begin to soften and corn becomes tender. Turn off the heat.

Transfer half of this corn mixture to a blender. Add 3/4 cup pasta water and lemon juice and puree until smooth.

Add the cooked pasta to the skillet with the corn mixture and add 1/2 cup of the pureed corn and heat over low heat. In the meantime, add half of the basil to the blender with the remaining puree and give it a few pulses until the basil is chopped.

Add the basil-ed puree to the skillet and stir to combine. Then add the bacon and the grated cheese and heat until the cheese is melted and combine.

You can use the reserved pasta water to achieve the desired thickness of your sauce.

Before serving top with the remaining basil.

BON APPETIT!