BLT Pasta with Corn and Fresh Ricotta

Photo by Tufgrlz B.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Sea salt and pepper

  • 1

    lb. long fusilli or egg tagliatelle pasta

  • 2

    tbsp. EVOO, plus more for drizzling

  • 1/4

    lb. smoky bacon, sliced crosswise 1/4 inch thick

  • 2

    ears corn, kernels scraped from the cob

  • 2

    leeks—trimmed, halved lengthwise and thinly sliced crosswise

  • 1

    fresno chile pepper, thinly sliced, with seeds

  • 4

    cloves garlic, very thinly sliced

  • 2

    tbsp. chopped fresh thyme

  • 1

    pt. grape or cherry tomatoes, halved

  • 1 1/2

    cups fresh ricotta cheese

  • 1/2

    cup pecorino-romano cheese

  • A handful flat-leaf parsley, finely chopped

  • A small handful basil leaves, torn

Directions

1.Get Started: Bring a pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1 cup of the pasta cooking water. 2.While the pasta is working, in a large skillet, heat 2 tbsp. EVOO over medium-high heat. Add the bacon and render the fat. Add the corn and brown the kernels, 2 to 3 minutes. Add the leeks, chile, garlic and thyme; wilt the leeks for a minute or two. Add the tomatoes and cover the pan to slump them, 3 to 4 minutes. Season with salt and pepper. 3.In a bowl, mix the ricotta, pecorino-romano, parsley, a little salt, pepper and a drizzle of EVOO. 4.Add the pasta and reserved pasta water to the skillet; toss. Serve in shallow bowls with a scoop of the ricotta mixture for mixing in and the basil on top.

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