Corn Pasta
A warm, comforting bowl of creamy corn pasta filled with sweet kernels, crispy bacon, and tender noodles.
Foto: Spend With PenniesBahan-bahan
- 6 slices bacon (chopped)
- 1 medium yellow onion (diced)
- 3 cloves garlic (minced)
- 3 cups corn kernels (fresh or frozen)
- ¾ teaspoon dried thyme leaves
- ¼ teaspoon dried basil
- 2 cups chicken broth
- 12 ounces medium pasta (like cavatappi, penne or rotini )
- 1½ cups half and half (,evaporated milk, or light cream)
- 2 tablespoons cornstarch
- 1 cup shredded cheddar cheese (optional)
Langkah-langkah
Cook bacon in a 12" skillet over medium-high heat until crisp, then place it on a paper towel-lined plate to drain. Set aside, reserving 2 tablespoons of bacon fat in the skillet.
In the same skillet, cook the onion in the drippings over medium heat until softened, about 4–5 minutes. Add garlic and cook 1 minute more.
Stir in corn, thyme, basil, and chicken broth. Bring to a boil and simmer uncovered until slightly reduced, about 5–7 minutes.
In a large pot, cook pasta in salted boiling water according to the package directions, until al dente. Reserve ½ cup of pasta water and drain.
Meanwhile, in a small bowl or measuring cup, whisk together cream and cornstarch until smooth. Add it to the skillet and whisk until it comes to a gentle boil. Once it thickens, simmer 1–2 minutes more.
Add the cooked pasta and cheddar cheese to the sauce and stir until smooth, adding a bit of pasta water if it is too thick.
Taste the pasta and season with salt and pepper if desired. Serve and garnish with crumbled bacon.
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