Description
Get dinner on the table in under 20 minutes with this easy sweet summer corn and pancetta pasta!
Ingredients
Units
Scale
- 1 pound dried pasta
- 8 ounces pound chopped pancetta (or bacon)
- 4 ears of fresh corn, shucked and kernels cut from cob (about 1 1/2 cups or more if you like)
- Salt and freshly ground black pepper, to taste
- 2–3 scallions, thinly sliced
- 2/3 cup finely grated parmesan
- Fresh basil and chives, chopped (to taste)
- Optional additions: cooked zucchini or cherry tomatoes or vegetables of your choice.
Instructions
- MAKE THE PASTA: Make the pasta per the package instructions, reserving a cup of the pasta water.
- SAUTÉE THE PANCETTA: While the pasta is cooking, sautée the pancetta over medium-high heat in a large skillet. Cook while stirring often until the pancetta is evenly brown and crisp (but not burned). Remove from the pan with a slotted spoon and transfer to a plate covered with a paper towel.
- COOK THE CORN: Add the corn kernels to the pan with the leftover rendering of the crispy meat. Season with salt and pepper to taste. Cook until the corn is just cooked crisp-tender (not mushy), about 2-3 minutes.
- ADD THE COOKED PASTA, PANCETTA, WATER, SCALLIONS & CHEESE: Once the corn is cooked, add the cooked pasta back to the pan. Stir in some of the reserved pasta water, scallions, and Parmesan cheese. Toss until pasta and ingredients are combined, about 1-2 minutes, adding more of the pasta water if needed. Adjust salt and pepper to taste.
- SERVE: Transfer the pasta to a serving bowl or individual dishes and top with fresh herbs. Serve with additional cheese if desired.
Notes
- OPTIONAL ADD-INS: If you’d like to add in more summer produce, go for it! Sweet cherry tomatoes, zucchini, and/or lima beans (aka broad beans) would be delicious in this dish.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main