How do I cut the kernels from the corn?

Spread a dishtowel out on your counter (this is to catch the runaway kernels that like to bounce away), put a shallow bowl on the cloth and firmly hold the top of the ear of corn in one hand in the center of the bowl – it doesn’t matter which end. Use a paring knife in a zig-zag motion to cut the kernels off in strips until you have gotten all the kernels off.

What's the deal with the pasta water? Won't it make this watery?

When pasta cooks, it releases starch into the water (that is what makes it a little cloudy). And since hopefully you have thoroughly salted your water, at the end of the pasta cooking time you have a starchy, salty water that is ABSOLUTELY PERFECT for making or loosening up a light pasta sauce. It's truly magical.

Can I leave out the bacon to make this vegetarian?

You can (sob!)...use a tablespoon or so of olive or canola oil to cook up the spinach since you won't (sob!) have the bacon drippings.

Have a question that I didn't cover?

Drop it in the comments section below and I will answer pronto!

Corn and Bacon Pasta

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This easy recipe for corn and bacon pasta captures the fresh flavors of the season in one quick supper. With a little ricotta cheese on top!

Author: Kate Morgan Jackson
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 1x
Category: Dinner
Method: Stovetop
Cuisine: American

Ingredients

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8 ounces short pasta (campanelle, penne, bow-tie, etc)
6 slices thick cut bacon, cut into 1 inch pieces
Kernels from 2 ears of corn
4 cups baby spinach
2 tablespoons butter
1 cup fresh ricotta (optional)
Salt and pepper

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Instructions

Cook pasta according to directions. Scoop out a cup of pasta water before you drain it.
While the pasta is cooking, saute bacon in a large deep skillet until crispy. Remove and set aside, leaving drippings in the skillet.
Add the spinach to the skillet and cook over medium heat until wilted. Add pasta and corn and saute until warmed through. Add butter and just enough pasta water to make a light sauce and toss again. Stir in bacon, and season to taste with salt and pepper.
Divide among plates and top with ricotta and more pepper if you like. Enjoy!

Equipment We Used to Make This Recipe

Notes

Need to add something to your kitchen equipment to make this recipe? Below are some of the items we used in the Framed Cooks kitchen to help cook this up. These are affiliate links to things we use and love, which helps to pay for all that bacon I keep buying (without any extra cost to you)! Thanks for using them to keep our kitchen cooking…xoxo!

Find it online: https://www.framedcooks.com/corn-and-bacon-pasta/