Corn with pasta? Authenticity aside, don't knock it until you've tried it. This recipe was adapted from Andrew Carmellini's Urban Italian. Carmellini states that despite helming the stoves at some of New York City's finest Italian restaurants, he's a Midwesterner at heart. For that reason, he always manages to add corn into his menu when corn season arrives in the summer. If it's good enough for Andrew Carmellini, it's good enough for me; this pasta is excellent, I should add.
Pappardelle with Corn, Bacon, and Mushrooms
Serves 3 to 4
- 1 lb. fresh pappardelle pasta
- 4 ears of sweet corn, kernels removed
- 3/4 cup of bacon, diced
- 8 oz. thinly sliced button mushrooms, stems discarded
- 1/3 cup whole milk
- 1/3 cup heavy cream
- pinch of ground cayenne pepper
- 1/3 cup grated parmesan cheese
- salt and pepper, to taste
- Add half of the corn kernels, the milk, and the cream to the bowl of a food processor and process until nearly smooth, approximately 1 minute. Set aside.
- Add bacon to a large skillet and cook over medium heat until fat has rendered and some pieces begin to crisp, 3 to 4 minutes.
- Add mushrooms and remaining corn kernels to skillet and cook until they begin to brown, 2 to 3 minutes.
- Reduce heat to low. Using a mesh strainer to filter out the solids, add the milk and corn mixture to the pan. Press the solids in the strainer with a spoon in order to extract all of the liquid. Simmer mixture for another two minutes or until it has thickened slightly.
- Meanwhile, cook the pasta in salted boiling water until al dente.
- Add cayenne pepper to skillet. Stir well. Remove pan from heat.
- Drain cooked pasta and add it to the skillet.
- Add parmesan cheese to skillet and stir well.
- Taste for salt and pepper and serve.