I wanted to boost the flavor while keeping the recipe in one pan. To do this, I changed the cooking techniques and added some strategic ingredients to make this a one pot meal. I also switched the noodles to bucatini so the sauce could get inside the noodles and finished with a little butter for a really glossy sauce. The recipe was a hit with my family and turned out better than I expected!
- Prep time 10 minutes
- Cook time 20 minutes
- Serves 3 or 4 hungry people
Medium sized tomatoes
Ear of corn, kernels removed
Cloves of garlic, sliced
2 or 3 handfuls
3 1/2 cups
Kosher Salt (Diamond brand)
- In large non-stick sauté pan. Cut bacon into 1 inch chunks and cook over medium-high heat until crisp. Remove from pan and let them drain on a paper towel.
- Wipe excess fat from pan and add 1 Tbs. butter plus 1 Tsp. Olive oil to pan.
- Sauté shallot for 2 minutes with pinch of chili flakes and salt.
- Add garlic and cook until softened.
- Break noodles in half and add to pan with basil, tomatoes and corn.
- Add wine and water along with 2 Tsp. Salt and some freshly ground pepper. Make sure noodles are covered with liquid.
- Bring to a boil and start storing with tongs. It will get easier to stir once noodles begin cooking.
- Cook for 9 minutes.
- Taste noodles, they should be a little more al dente than you want to eat. Remove pan from heat.
- Add 2 Tbs. butter and a few handfuls of spinach. Toss pasta with tongs until spinach has wilted.
- Stir in bacon and top with Parmesan. Serve immediately.