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!
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 This Recipe
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.