Savory, al dente orecchiette tossed with buttery corn, crispy bacon, decadent goat cheese and herbaceous chives; coated in a luscious, rich brown butter sauce. This pasta tastes heavenly and takes less than 30 minutes to prepare!
Hi lovelies! Happy T-minus 1 day until the extended weekend! Wahoo! Well, this only applies to those of you who live in the U.S. For those of you who don’t… umm sorry? I’ll be sure to enjoy the extra day of R & R for you! High five! ✋
Let’s talk about weekend plans!! Do you have any? I DO! I plan on grilling all the things and relaxing, preferably with a fruity cocktail or two… Okay more like 10. Don’t judge.
My #WeekendGoals game is strong.
Oh, did I just hear you ask ‘what are we are grilling?’ Excellent. You are nosy like me! Fist bump. 👊
We are making these ribs. This salad. Hopefully 100 ears of this corn. Most definitely these scallops for me (probably the 38th time I’ve had them this summer). Absolutely a few vats of today’s pasta. And more than likely a pitcher of this and a carafe of this.
Oh, and I can’t forget the boozy milkshakes!! I’d invite you over, but I don’t like sharing my food. 😉
Now that we have the weekend covered, and we cleared up the fact that, yes I am a hog… #NoShameInMyGame… we can get to today’s dish.
Oops, wait. First, a disclaimer. I made this pasta MONTHS ago. And I’ve been hanging on to it because I cannot stand the photos. We are talkin’ major grimacing and shuddering actions going on over here.
Oh, don’t give me those shifty dagger eyes. Boy already told me I’m a nut job.
Besides, the weather was wiggity wiggity wack (⬅️Yes I just said that. Shout out to Kris Kross) the day I shot this dish. So I blame the weather for the crap photos more than myself or the camera.
So, what I’m trying to say is, don’t judge the food by the photos. This pasta is SO so good.
Okay. NOW let’s DO this.
Brown Butter Orecchiette with Bacon, Corn & Goat Cheese
Please forgive the long name of this recipe, every single one of those words up there ⬆️ were absolutely necessary.
You guys, this pasta is OFF THE HOOK scrum-did-a-lee-upmtious, but you could have already guessed that from the name.
Al dente, savory, carb-tastic, little thumbprint-esque orecchiette tossed with buttery, sweet kernels of corn off the cob; salty, crispy bacon; creamy, decadent goat cheese and herbaceous, fresh snipped chives, ALL loving coated and glistening with a luscious, silky, rich brown butter sauce.
GAH. Utter deliciousness!
But beware, your face will want to do a swan dive right into a vat of this pasta. So obviously I recommend you have a stack (or family pack) of napkins ready. Or the shower running.
Oh, AND just in case the flavor didn’t rock your face off, this pasta couldn’t be easier to prepare! Happy dance! 💃
Simply boil some water and cook your pasta – to al dente please! No sad, overcooked pasta here.
Meanwhile, melt your butter in a sauté pan and cook until it is browned and the aromas start serenading your soul, add in the corn and shallots and cook for a few. Toss in that cooked and drained pasta. Remove the pan from the heat and generously scatter on the goat cheese and chives. SERVE. Preferably with a handful of parmesan on top. Done and DONE.
Humbly grab a shovel and dive right in.
- If you want to make this, but can’t get your hands on fresh corn (hello to my friends on the other side of the earth), do not fret!! You can make this using frozen corn. You will need about 2 cups. Just make sure you defrost it first.
- I used center cut bacon because that is what I always have on hand, but you can use any cut of bacon you would like. And if you are a vegetarian, simply nix the bacon all together!
- You will need a LARGE sauté pan for this dish, but if you don’t have one, simply use a medium sized pot instead. Don’t try to use a medium or small sized pan for this, because everything gets tossed together IN the pan. ⬅️Just a fair warning.
- I didn’t need to add any of the reserved pasta water to my dish. However, if you like a more wet pasta, feel free to add as much or as little as your heart desires.
Well what are you waiting for? DO THIS ALREADY! Brown butter and pasta are good for the soul. Until Tuesday* friends, cheers – to a wonderful Labor Day weekend and ALL the good eats!
*Due to the holiday I will be posting on Tuesday, September 6th instead of my normal Monday. See you then!
- 12 ounces Orecchiette
- 2 ½ Cups Corn (from about 2 ears of corn)
- 3 Cloves of Garlic – smashed
- 1 Shallot – finely diced
- Pinch of Red Pepper Flakes
- 6 TBS Unsalted Butter – cut into 6 pieces
- Kosher Salt
- 8 strips of Center Cut Bacon – cooked and crumbled
- 2 TBS Chives – thinly sliced
- 6 ounces Goat Cheese – crumbled
- ¼ Cup Parmesan – freshly grated, plus more for serving
- Bring a large pot of salted water to a boil. Cook orecchiette according to package directions just until al dente. Drain, reserving 1 cup of pasta water and return pasta to pot. Set aside
- Meanwhile: Melt butter in a large skillet* (large enough to hold pasta and corn) over medium heat. Add in garlic and cook until garlic is lightly browned, about 2 minutes. Remove and discard garlic. Continue to cook butter until it is frothy and starts to brown, about 1-2 additional minutes.
- Add in the corn, shallots and season with ¾ tsp salt and a pinch of pepper and crushed red pepper flakes. Cook, stirring, until corn is tender, about 2-3 minutes. Add pasta and cooked bacon. Gently toss to combine.
- Remove from heat and add in the parmesan, half the crumbled goat cheese and half of the chives. Gently stir to combine. Add in some of the reserved pasta water if pasta seems dry*. Transfer to a serving bowl and top with remaining goat cheese and chives.
- Serve immediately with extra grated parmesan.
*If you don’t have a large skillet, you can substitute a medium sized pot.
*I didn’t end up needing any of the reserved pasta water.
*I garnished my pasta with dried chive blossoms.
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