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Prep time
10 minutes
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Cook time
20 minutes
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Serves
3 or 4 hungry people
Author Notes
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!
—Dana
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Ingredients
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1 pound
Bucatini
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2
Medium sized tomatoes
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1
Large shallot
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1
Ear of corn, kernels removed
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4
Cloves of garlic, sliced
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2 or 3 handfuls
Baby spinach
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3 tablespoons
Butter (divided)
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5
Slices bacon
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3 1/2 cups
Water
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1 cup
White wine
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1 pinch
Chili flakes
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Parmesan
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Kosher Salt (Diamond brand)
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1 teaspoon
Olive oil
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1 handful
Basil
Directions
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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.
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Wipe excess fat from pan and add 1 Tbs. butter plus 1 Tsp. Olive oil to pan.
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Sauté shallot for 2 minutes with pinch of chili flakes and salt.
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Add garlic and cook until softened.
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Break noodles in half and add to pan with basil, tomatoes and corn.
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Add wine and water along with 2 Tsp. Salt and some freshly ground pepper. Make sure noodles are covered with liquid.
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Bring to a boil and start storing with tongs. It will get easier to stir once noodles begin cooking.
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Cook for 9 minutes.
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Taste noodles, they should be a little more al dente than you want to eat. Remove pan from heat.
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Add 2 Tbs. butter and a few handfuls of spinach. Toss pasta with tongs until spinach has wilted.
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Stir in bacon and top with Parmesan. Serve immediately.
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