BLT Pasta with Corn and Fresh Ricotta
Relish the taste of fresh leeks, corn and tomatoes tossed with bacon and pasta and topped with a mix of ricotta, Pecorino-Romano, parsley and basil.
- Sea salt and pepper
- 1 pound long fusilli or egg tagliatelle pasta
- 2 tablespoons extra virgin olive oil (EVOO), plus more for drizzling
- 1/4 pound smoky bacon, sliced crosswise 1/4-inch thick
- 2 ears corn, kernels scraped from the cob
- 2 leeks, trimmed, halved lengthwise and thinly sliced crosswise
- 1 Fresno chili pepper, thinly sliced, with seeds
- 4 cloves garlic, very thinly sliced
- 2 tablespoons fresh thyme, chopped
- 1 pint grape or cherry tomatoes, halved
- 1 1/2 cups fresh ricotta cheese
- 1/2 cup Pecorino-Romano cheese
- A handful of flat-leaf parsley, finely chopped
- A small handful of basil leaves, torn
Bring a pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1 cup of the pasta cooking water.
While the pasta is working, in a large skillet, heat 2 tablespoons EVOO over medium-high heat. Add the bacon and render the fat. Add the corn and brown the kernels, 2-3 minutes. Add the leeks, chili pepper, garlic and thyme; wilt the leeks for a minute or two. Add the tomatoes and cover the pan to slump them, 3-4 minutes. Season with salt and pepper.
In a bowl, mix the ricotta, Pecorino-Romano, parsley, a little salt, pepper and a drizzle of EVOO.
Add the pasta and reserved pasta water to the skillet; toss. Serve in shallow bowls with a scoop of the ricotta mixture for mixing in and the basil on top.