An easy weekday supper based on the Orecchiette with Corn, Bacon & Parmesan recipe I found over at thebrookcook.

What is there not to like? My mouth was already watering when reading the recipe.

Only some minor tweaks: besides scaling down to serve 4, I added some fried chestnut mushrooms for some earthiness and umami and instead of the scallions I made some fried onions from the ample supply from my youngest son’s school garden project.

The recipe

  • 250g / 8oz dried orecchiette pasta
  • 250g / 8oz smoked bacon, cubed or in lardons
  • 250g / 8oz sweetcorn kernels (I used a 400g can, drained)
  • 250g / 8oz chestnut mushrooms, sliced
  • 1 large onion, halved and thinly sliced
  • 125g / 4oz parmesan cheese, grated
  • coarse salt
  • freshly ground black pepper
  • fresh basil and/or chives (which I forgot to add)
  1. Cook pasta according to package directions, until al dente. Reserve a cup of pasta cooking water and drain.
  2. In the meantime, put 2 nonstick frying pans on medium-high heat
  3. In the first pan, add some olive oil to the pan and fry the mushrooms until browned (about 8-10 minutes) and reserve until later.
  4. In the second pan, fry the bacon until browned and crispy, then use a slotted spoon to transfer the bacon bits to paper towels to drain.
  5. Reserve 2 tablespoons bacon fat in the pan and fry the onions until softened (about 10 minutes)
  6. Then add the corn and fried mushrooms to the pan, season to taste with salt and pepper and cook, stirring for 1 to 2 minutes.
  7. Add the drained pasta and a couple splashes of the cooking water and half the parmesan and combine (add more cooking water if it doesn’t feel loose enough).
  8. Sprinkle with bacon bits, remaining parmesan, and fresh herbs and serve immediately


One thought on “Orecchiette with Mushrooms, Sweetcorn and Bacon

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