Sara Jenkins’s Spaghettini with Freshly Shucked Corn, Cream, and Bacon
In August and September, the popular lower-Manhattan bistro Patio Dining gets weekly deliveries of Ciesluk corn. They serve this quick, luscious pasta dish as an appetizer, but the recipe can easily be doubled to make four main-course servings.
Total Time: 20
Yield: 4 servings as appetizer, 2 as main dish
- 2 or 3 large ears ripe sweet corn
- 8 ounces spaghettini or other thin spaghetti
- 3 tablespoons unsalted butter
- 3 strips thick-cut bacon, cut into 1/4-inch pieces
- 1/2 cup heavy cream
- 1 to 2 tablespoons minced fresh summer savory or another fresh herb such as chives or flat-leaf parsley
- Salt and freshly ground black pepper to taste
- 1/4 cup freshly grated Parmigiano Reggiano cheese
InstructionsRemove the husks and silk from corn ears. Slice off the kernels, cutting close to the cob with a sharp knife to get 2 cups cut kernels. Boil the spaghettini in a large pot of salted water until just cooked through and still al dente; don't overcook. Drain pasta, saving about 1 cup of the cooking water.
While pasta is boiling, melt butter in a large saute pan over medium heat. Toss in bacon pieces and cook 2 to 3 minutes, stirring, until they begin to sizzle and render their fat. Add corn kernels and saute over medium heat 5 minutes or longer, stirring or shaking the pan frequently, until kernels start to take on a roasted color.
Pour 1/2 cup of the reserved pasta water into the pan; stir, then add cream and fresh summer savory or other herbs. Stir well again. Bring sauce to a boil and cook a few minutes, until slightly thickened. Taste and add salt and pepper as needed. Turn off the heat. Pour drained spaghettini into the pan, add cheese, and toss together thoroughly.