Rachaels Spaghetti With Bacon Corn Jalapenos And Peppadews Recipes
RACHAEL'S SPAGHETTI WITH BACON, CORN, JALAPENOS AND PEPPADEWS
Pickled peppadews add a sharp, sweet kick to this yummy bacon-laced pasta made with some of Rach's fave ingredients.
Provided by Rachael Ray
Number Of Ingredients 21
Steps:
- Bring a large pot of water to boil for pasta
- Invert a small bowl inside a large mixing bowl and stand corn on end of cob, using sharp knife cut off kernels, collecting them in larger bowl
- For spicy pasta, finely chop jalapenos with seeds and ribs; for milder pasta, seed and remove ribs from peppers, then finely chop
- Chop cold bacon into ¼-inch dice
- Heat a large deep skillet over medium-high heat
- Add EVOO, 2 turns of the pan, add bacon and render 3 minutes, then add corn and leeks and lightly brown 4-5 minutes
- Season with salt and pepper
- (If your bacon was meaty, it should not be necessary to drain the fat
- ) Add garlic and jalapenos to corn and reduce heat to medium-low
- Salt water and cook pasta to 1 minute less than package directions for al dente
- Reserve about ½-2/3 cup starchy cooking liquid (half a mugful) before removing pasta
- Add drained pasta to corn and leeks and combine with starchy liquid, thyme, parsley, and peppadews and their brine
- Adjust salt and pepper to taste
- Serve with parm for passing
- Sweet-and-Spicy Corn, Jalapeno, Cherry Tomato and Mascarpone Pasta
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