Creamy Penne With Corn And Bacon |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I got this from a cooking magazine from a cooking club I belong to. I think it makes a better side dish, though it can be used as a main dish. As usual there is plenty of room for alterations, but I actually really like it in the original presentation. Ingredients:
8 ounces penne pasta |
6-8 ounces bacon, coarsely chopped |
1 cup ricotta cheese |
1/4 cup grated parmesan |
1 cup of fresh basil, chopped |
2 cloves of garlic, minced or a heaping teaspoon if pre-minced. |
2 1/2 cups whole kernel corn - about 3 ears |
Directions:
1. Cook pasta until al dente.
2. Cook bacon, then remove from the pan. Discard excess bacon drippings.
3. Saute the corn in the same pan the bacon cooked in for about 3 minutes. return bacon to the pan and combine thoroughly.
4. Add garlic to the corn and bacon mixture and cook for about 30 seconds.
5. Once pasta is cooked, drain, reserving 1 cup of the water. Return pasta to cooking pan.
6. Add 3/4 cup of the reserved water and the ricotta cheese - over medium heat stir until smooth and creamy.
7. Add corn mixture, grated cheese, and 3/4 of the basil - combine thoroughly - using the remaining 1/4 cup of pasta water to thin sauce as needed.
8. Sprinkle remaining basil over entire dish and serve.
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