Brown Butter Orecchiette with Bacon, Corn & Goat Cheese
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!
¼CupParmesan– 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.
*You can use frozen, defrosted corn if you can’t get a hold of fresh corn on the cob. *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.