Corn Pasta with Bacon and Pecorino Romano
Recipe type: pasta
Prep time: 
Cook time: 
Total time: 
Serves: serves 4
Fresh corn, salty bacon, sharp Pecorino Romano, and bright lemon make a flavorful summer pasta dish.
  • 4 slices of bacon
  • 3 ears of corn, shucked
  • 2 shallots, chopped
  • 4 garlic cloves, minced
  • 1 t. salt
  • 1 t. pepper
  • 3 T. chopped jalapenos
  • 3 T. butter
  • zest of 1 lemon
  • 2 T. fresh lemon juice
  • 1 lb. pappardelle
  • ¼ c. fresh parsley, chopped
  • ½ c. Pecorino Romano
  1. Place the bacon in a large skillet and heat over medium heat for 5-7 minutes, turning twice, until browned. Remove to a paper towel lined plate to drain. Chop.
  2. Add the shallots, garlic, ⅓ of the corn, salt, and pepper to the pan. Cook, stirring frequently, for 5 minutes. Transfer to a food processor and process until smooth.
  3. In the same skillet heat the butter over medium heat. Add the remaining corn and cook for 3 minutes. Stir in the jalapenos, lemon zest, and lemon juice. Add in the corn puree and bring to a boil.
  4. Reduce heat to a simmer and cook for 8 minutes.
  5. Meanwhile, cook the pasta according to the package directions. Drain, reserving a half cup of pasta water.
  6. Add the pasta water to the corn mixture and mix well. Heat for 2-3 minutes.
  7. Place the pasta in 4 bowls and top with the corn sauce. Sprinkle with bacon, parsley, and Pecorino Romano.
Recipe adapted from Rachael Ray Magazine, July/August 2018.
Recipe by Hezzi-D's Books and Cooks at