WEEKDAYS 1e|12c|p

Bacon and Corn Cavatelli

Michael Symon
Servings: 5
1 to 30 min

Bacon, pasta, corn and tomatoes - yum!

  • Ingredients
  • step-by-step directions
Bacon and Corn Cavatelli
  • 2 tablespoons extra-virgin olive oil
  • 1/4 pound bacon (diced)
  • 2 ears corn (kernels cut from the cob)
  • 1 pint Sweet 100 Tomatoes
  • 2 cloves garlic (sliced)
  • 1 pound fresh cavatelli
  • 1/2 bunch parsley
  • 3 tablespoons vutter
  • Parmigiano-Reggiano (freshly grated for garnish)
  • Bring a large pot of salted water to a boil.
  • In a large saute pan, add the olive oil, bacon, and fry until crisp, about 3 minutes. Add the corn, sweet 100 tomatoes and garlic, and cook an additional 4 minutes.
  • Drop cavatelli into the boiling water and cook to one minute less than the specific cook time.
  • Add the cavatelli to pan and toss with the parsley, butter, a pinch of salt and pepper and serve. Garnish with Parmigiano-Reggiano.
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