Bacon And Sweet Corn Pasta Recipes

BACON AND SWEET CORN PASTA

Steps:

• Boil pasta in a large pot of salted water. Drain pasta, reserving 1 cup pasta water.
• Cook bacon in a large skillet until crisp. Transfer bacon to plate and reserve 1 Tablespoon drippings.
• Saute zucchini and corn in the drippings in the same skillet until tender, 5-6 minutes. Add pasta to corn and zucchini in skillet.
• Stir in bacon, cream, basil and pine nuts. Add reserved pasta water, as needed to loosen sauce. Season with salt and pepper.

CREAMY BACON CORN PASTA

Steps:

• Bring a large pot of salted water to a boil.
• Add pasta of your choice and cook until al dente. Reserve 1 cup of cooking water then drain.
• While the pasta cooks, make the sauce. Cook the bacon in a large pan until crisp and golden. Remove from the pan and set aside. Drain the grease and leave behind around 1 tablespoon of bacon fat.
• Saute the chopped onion in the same pan until soft and translucent. Add the garlic and cook for a few seconds.
• Add the corn to the pan and allow to cook for a few minutes, stirring regularly. Add the bacon back to the pan with the herbs.
• Pour in the stock, cream and lemon juice. Simmer the sauce for a few minutes until slightly reduced and it coats the back of a spoon easily. Season to taste with salt and pepper.
• Add the cooked pasta to the sauce and add a splash of the reserved pasta water. Stir to coat the pasta in the sauce until the pasta is creamy and well-coated.
• Add Parmesan cheese and fresh chives and serve.

PASTA SHELLS WITH CORN AND BACON

Steps:

• In a 6 to 8 quart pan over high heat, bring about 4 quarts of water to a boil; add shells and cook, stirring occasionally, until barely tender to bite, 8 to 10 minutes.
• Meanwhile, in a 10 to 12 inch nonstick frying pan over medium-high heat, stir bacon until browned, 4 to 5 minutes.
• With a slotted spoon, transfer bacon to paper towel to drain.
• Add enough butter to pain to equal about 3 tablespoons of fat; when melted add shallots and stir until limp, 3 to 5 minutes.
• Add corn, wine, and cream.
• Boil, stirring often, for 5 minutes.
• Drain shells and return to pan.
• Stir in corn mixture, bacon and tarragon.
• Pour into a wide serving bowl.
• Enjoy!

ONE-PAN FISH WITH BACON AND SWEET CORN

Steps:

• Lightly season both sides of the fish fillets with salt. In a large bowl, combine 1/4 cup parsley with the red-pepper flakes, garlic and thyme. Zest the lemon into the bowl and stir in 2 tablespoons olive oil. Transfer the fish to the bowl and turn to coat. Cover and marinate at room temperature for 15 minutes. (The fish can be covered tightly and refrigerated for up to 12 hours.) Cut the zested lemon into 8 wedges and set aside.
• Heat a large skillet over medium. Add the bacon and cook, stirring frequently, until crispy, about 6 minutes. Using a slotted spoon, transfer to a plate lined with a paper towel.
• Increase the heat to medium-high. Add the remaining 2 tablespoons olive oil to the bacon drippings in the skillet. Lay the marinated fish fillets in an even layer (skin-side down if your fillets are skin-on) and cover fish with any leftover marinade from the bowl. Cook until the fish is firm, opaque and flakes easily when poked with a fork, 2 to 3 minutes per side. Transfer the fish to a serving platter; keep the skillet on the stove.
• Lower the heat to medium, and add the shallots and reserved bacon. Cook, stirring, until the shallots soften, about 2 minutes. Add the corn, stir and cook until just tender, about 2 minutes. Season with salt and squeeze in the juice from 3 lemon wedges. Add the remaining 1/4 cup chopped parsley, stir and spoon over the fish. Serve with the remaining lemon wedges for squeezing.

CREAMY CORN PASTA WITH BACON

Steps:

• Bring a large pot of water to a boil. Heavily salt the water and cook the pasta according to the package directions. Drain and reserve 2 to 3 cups of the pasta cooking water for later.
• Meanwhile, heat the olive oil in a large heavy skillet over medium heat. Add the bacon and cook, stirring, until the fat has rendered and the bacon is crisped, 3 to 5 minutes. Remove with a slotted spoon onto a paper towel-lined plate.
• Add the shallots to the same skillet and cook over medium heat until they have softened and start to turn translucent, 3 to 4 minutes Add the corn and red pepper flakes and cook, stirring occasionally, until tender, 4 to 5 minutes more.
• Transfer the corn mixture to a blender along with 1/2 cup pasta cooking water and blend until smooth and the consistency of pasta sauce. Add the sauce back to the skillet along with 1/2 cup pecorino. Stir to combine and adjust salt and pepper to taste.
• Add the pasta to the sauce and mix to combine. If the sauce feels too thick, add 1/4 cup of pasta cooking water at a time, stirring in between, until the desired consistency is reached. Stir in the remaining 1/2 cup for pecorino and reserved bacon. Divide among bowls, top with chives and more pecorino and enjoy!

SWEET BACON CORN BREAD

Steps:

• Preheat oven to 400 degrees F. Arrange bacon in a Reynolds® Bakeware Bacon Pan.
• Bake for 8 minutes, until almost crisp. Drizzle the bacon with 1 tablespoon maple syrup and bake 4 to 6 minutes more or until glazed. Cook longer for crispier bacon. Cool and chop.
• Stir together the cornmeal, flour, baking powder, and salt in a medium bowl. In a small bowl, whisk together milk, eggs, butter and remaining 4 tablespoons maple syrup. Add the milk mixture all at once to the cornmeal mixture. Add the chopped bacon. Stir just until moistened. Pour the batter into an 8x8-inch Reynolds® Bakeware Pan.
• Bake 20 to 25 minutes or until edges are golden brown. Let cool slightly before serving.
• Drizzle with additional maple syrup, if desired.