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Ingredients
Scale
- 1 pound dried orecchiette pasta
- 6 slices bacon, diced
- 2 green onions, trimmed and sliced thin (whites and greens separated)
- 2 garlic cloves, minced
- 4 cups fresh-cut corn kernels (from 4–6 cobs)
- ⅓ cup heavy cream
- 2 tablespoons unsalted butter
- ½ cup grated Cotija cheese (or Parmesan cheese)
- Salt (for pasta water and seasoning)
Instructions
- Bring a large pot of salted water to a boil.
- Cook the orecchiette pasta until al dente, reserving 1 cup of pasta water.
- In a large sauté pan, cook diced bacon until crispy and reserve 2 tablespoons of fat.
- Sauté green onion whites and minced garlic in the bacon fat for about a minute.
- Add fresh corn kernels and cook until softened, about 10 minutes.
- Stir in heavy cream and butter, cooking until butter melts.
- Combine cooked pasta with the corn mixture, adding reserved pasta water as needed.
- Finish with grated Cotija cheese, adjust seasoning, and garnish with green onion tops.
Notes
Using fresh corn enhances flavor significantly.
Reserving pasta water is crucial for sauce consistency.
Feel free to substitute Cotija with Parmesan if preferred.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Sauté
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 3
- Sodium: 600
- Fat: 22
- Saturated Fat: 10
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 3
- Protein: 15
- Cholesterol: 40