Bacon and Corn Pasta

This is my family’s favorite meal. It’s what we make for birthdays, or the day before they’re leaving for camp, or just when they’re feeling a little wobbly, or it’s Tuesday.

Recipe

Yield: 4-5 servings

1lb spaghetti
1⁄2 lb bacon, cut into half inch pieces (I use kitchen scissors and cut the bacon directly into the pan because I am lazy)
4 ears of corn, kernels cut off the cob
1⁄2 red onion, finely chopped 3 cloves garlic, finely chopped
1⁄2 cup grated parmesan cheese
1⁄4 cup flat leaf Italian parsley, finely chopped

Instructions

Fill a large pot with water and set it on the stove to boil.

In a large skillet (you’re going to wind up combining everything, including the pasta, in here), over medium heat, cook the bacon until crisp, about 15 minutes. Using a slotted spoon, transfer bacon to a bowl or plate. Pour off bacon fat until you have a thin coating in the bottom of the pan (I line a bowl with foil and pour it in there until it solidifies) and add the onion and garlic. If the bits on the bottom of the pan are starting to burn, add a quarter cup of water (or white wine if you happen to have a bottle open) and scrape up all the flavor. Cook until the onion is soft and browned in spots. Add the corn, give the whole thing a stir, and turn off the heat.

Cook spaghetti a minute or two short of the directions. When it’s ready, use a mug or ladle to transfer about a cup of pasta water in with the corn mixture. Then drain the pasta and add it to the skillet. Turn the heat to high and simmer together for a minute or two. Turn off the heat and add the cheese, parsley, and bacon to the skillet. Toss everything together until it is well combined.

Divide among bowls and eat immediately.