Pasta with corn, red pepper, bacon and pecorino. A pasta dish where the sweetness of corn and red pepper blends harmoniously with the bacon and pecorino.
Do you remember Teti’s flakes’ column named Saturday pasta? I believe you do, but if not let me remind you what Saturday’s pasta column is.
Saturday pasta has something from my childhood. You see when I was kid, Saturday was pasta day. My mother was a working mother, she was working on Saturday too, she had her own boutique. So, pasta became her best friend. Easy to make, no time consuming and the most important thing was that everyone in our house was – and still is – a pasta lover.
Having in mind that pasta is a super easy and a comforting dish too, I decided a year before to introduce a new category to the blog. Saturday pasta. As I am also a working lady, I hope to be able to publish each Saturday a pasta dish.
This particular column comes back in the best way, for two reasons. One is the recipe itself, a recipe that you will surely love and mark your summer. A pasta dish with corn, red pepper, bacon and pecorino. A very summery dish where the sweetness of corn and red pepper blends harmoniously with the bacon and pecorino.
The second reason is the pasta which I chose to use. I couldn’t resist but choosing MISKO pasta since MISKO marked every pasta dish since I was a child. While as a first thought I had to use penne rigate but I changed my mind and chose the shells MISKO and I have to admit it was an excellent choice. This particularly elegant, short pasta perfectly captured the sweetness from the corn and the pepper, the freshness of the basil but also the saltiness from the bacon. Remind me the shells you find on sandy beaches and keep into small jars to remind you summer.
MAY I USE CANNED CORN?
In this summer pasta dish I used corn on the cob, straight from my parents’ garden, from farm to table. But as it is possible not to able to find some, or do not want to use it then you can add canned corn. In this case, however, it is better to add it to the pan after draining it well from its liquids.
IS THERE A VEGAN VERSION OF THE RECIPE?
In order to veganise this pasta dish we have to substitute three ingredients; butter, bacon and pecorino. Instead of butter you can use shortening. I recommend shortening instead of olive oil as its texture will contribute to the formation of the sauce.
As for the bacon, I suggest to substitute it and not just to skip it as its savoriness balances with the sweetness of the corn. So if you are vegan or for some other reason want to avoid bacon then you may substitute bacon with mushrooms. While instead of pecorino you can use a similar dairy free cheese.
IS THERE A SPECIFIC BOILING TIME FOR THE PASTA?
On MISKO pasta packaging you will find two boiling time suggestions, one for al dente boiling and the other for normal. Personally, I prefer my pasta al dente and I always boil them at the least recommended time. Especially when I add pasta in the pan with the sauce as in this case. So for MISKO shells the ideal boiling time is ten minutes as at the end we will add them in the pan.
Pasta with corn, red pepper, bacon and pecorino
- 500 gr Shells MISKO
- 3 tbsp butter
- 170 gr bacon, diced
- 1 garlic clove, finely chopped
- 2 corn on the cob
- 1 red pepper, diced
- 50 ml white wine
- ½ cup boiling water from the pasta
- ¾ cup pecorino, grated
- ½ basil, finely chopped
- freshly ground black pepper
- red pepper flakes (optional)
- In a pan over medium heat, heat the butter and sauté the bacon and garlic for 2 minutes. Add the corn, red pepper and freshly ground black pepper and sauté for about 5 minutes, until our vegetables are soft and the corn is golden.
- At the same time, in a large saucepan, boil 5 liters of water, add 35g of salt and boil the MISKO Shells for as long as indicated on the package minus 1 minute.
- Add white wine in the pan and stir until the alcohol evaporates. Add boiling water from the pasta and then add the pecorino gradually. While adding, stir with a wooden spoon until the sauce is created.
- Transfer the boiled pasta in the pan with the sauce, add half the amount of basil and stir gently. Add extra d boiling water from the pasta if necessary. Remove from the heat.
- Serve the pasta with the rest of the chopped basil and red pepper flakes (optional).
So this was Saturday pasta, MISKO shells with corn, red pepper, bacon and pecorino. A summery pasta dish where the sweetness of corn and red pepper, the freshness of basil and the saltiness of the bacon are perfectly captured by the shells.
I would be thrilled to hear from you. Even more, if you make my recipe and post a photo of it. Just don’t forget to share your photo under the hashtag #tetisflakes. Please do not hesitate to comment below or contact me on Instagram, or Facebook or Twitter!
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