However it is you get your bacon, put it into this dreamy pasta the first chance that you get.
BLT Pasta With Corn And Fresh Ricotta
1 pound long fusilli pasta
2 tablespoons extra virgin olive oil, plus more for drizzling
1/4 pound smoky bacon, sliced crosswise 1/4 inch thick
2 ears corn, kernels scraped from the cob
2 leeks, trimmed, halved lengthwise and thinly sliced crosswise
1 Fresno chile pepper, thinly sliced, with seeds
4 cloves garlic, very thinly sliced
2 tablespoons chopped fresh thyme
1 pint grape tomatoes, halved
1 1/2 cups fresh ricotta cheese
1/2 cup pecorino-romano cheese
A handful flat-leaf parsley, finely chopped
A small handful basil leaves, torn
1. Bring a pot of salted water to a boil, add the pasta and cook until al dente. Drain, reserving 1 cup of the pasta cooking water.
2. Meanwhile in a large skillet, heat 2 Tbs of the olive oil over medium-high heat. Add the bacon and render the fat. Add the corn and brown the kernels, 2 to 3 minutes. Add the leeks, chile, garlic and thyme; wilt the leeks for a minute or two. Add the tomatoes and cover the pan, 3 to 4 minutes, until the tomatoes are softened. Season with salt and pepper.
3. In a bowl, mix the ricotta, pecorino-romano, parsley, pepper and a drizzle of extra virgin olive oil.
4. Add the pasta and reserved pasta water to the skillet; toss. Serve in shallow bowls with a scoop of the ricotta mixture for mixing in and the basil sprinkled on top.
Recipe from Rachel Ray Magazine
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