Ingredients
The following ingredients have 5 Servings
- 1 pound spaghetti or corn spaghetti or corn tagliatelle
- 3 large ears of corn on the cob
- husked
- 3 jalapeno peppers
- ¾ pound bacon (12 meaty slices)
- 2 tablespoons extra-virgin olive oil (EVOO)
- 2 leeks
- trimmed of tough tops
- halved lengthwise
- rinsed well by fanning under running water
- Salt and pepper
- 5-6 large cloves garlic
- thinly sliced or chopped or grated
- 2 tablespoons fresh thyme
- chopped
- ½ cup flat parsley
- chopped
- ½ cup drained sweet or hot peppadews
- chopped
- plus a fat splash of their brine
- Grated Parm cheese to toss and pass at table
Instruction
- Bring a large pot of water to boil for pasta
- Invert a small bowl inside a large mixing bowl and stand corn on end of cob, using sharp knife cut off kernels, collecting them in larger bowl
- For spicy pasta, finely chop jalapenos with seeds and ribs; for milder pasta, seed and remove ribs from peppers, then finely chop
- Chop cold bacon into ¼-inch dice
- Heat a large deep skillet over medium-high heat
- Add EVOO, 2 turns of the pan, add bacon and render 3 minutes, then add corn and leeks and lightly brown 4-5 minutes
- Season with salt and pepper
- (If your bacon was meaty, it should not be necessary to drain the fat
- ) Add garlic and jalapenos to corn and reduce heat to medium-low
- Salt water and cook pasta to 1 minute less than package directions for al dente
- Reserve about ½-2/3 cup starchy cooking liquid (half a mugful) before removing pasta
- Add drained pasta to corn and leeks and combine with starchy liquid, thyme, parsley, and peppadews and their brine
- Adjust salt and pepper to taste
- Serve with parm for passing
- Sweet-and-Spicy Corn, Jalapeno, Cherry Tomato and Mascarpone Pasta
