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.
- 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)
- Cook pasta according to package directions, until al dente. Reserve a cup of pasta cooking water and drain.
- In the meantime, put 2 nonstick frying pans on medium-high heat
- 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.
- 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.
- Reserve 2 tablespoons bacon fat in the pan and fry the onions until softened (about 10 minutes)
- 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.
- 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).
- Sprinkle with bacon bits, remaining parmesan, and fresh herbs and serve immediately