Pasta with Mushrooms, Bacon, and Sweet Corn
  • 12 oz. fusilli, rigatoni, or other short pasta
  • 4 slices bacon, cut into 1 inch pieces
  • 6 oz. fresh mushrooms, sliced
  • 2 ears sweet corn, kernels removed from the cob
  • 4 roasted red pepper, roughly chopped
  • 3 garlic cloves, minced
  • ¼ c. pasta water
  • 1 T. lemon juice
  • 2 T. butter
  • 2 T. fresh herbs (I used sage, oregano, parsley, and basil)
  • Parmesan cheese
  1. Cook the pasta according to the package directions. Drain, reserving ¼ cup of pasta water, and keep warm.
  2. Place the bacon in a large skillet over medium heat. Cook for 5-7 minutes, stirring the bacon pieces occasionally until they are brown. Remove from the pan and transfer to a paper towel lined plate to drain.
  3. Add the mushrooms to the pan with the bacon drippings and saute for 5 minutes.
  4. Add in the corn, roasted red peppers, and garlic cloves. Cook for 2 minutes.
  5. Stir in the pasta water, lemon juice, and butter. Cook for 2 minutes or until just warm. Remove from heat and stir in the fresh herbs and half of the bacon.
  6. Serve the pasta with remaining bacon and Parmesan cheese to sprinkle on top.
Source: Adapted from The Green City Market Cookbook
Recipe by Hezzi-D's Books and Cooks at