3161. BACON and CORN CAVATELLI

makes five servings

 

 

1 pound fresh cavatelli 

2 tablespoons extra-virgin olive oil 

1/4 pound bacon, diced

2 ears corn, cut from the cob

2 cloves garlic, sliced

1 pint tomatoes 

1/2 bunch parsley 

3 tablespoons butter 

Parmigiano Reggiano, grated for garnish 

 

Bring a large salted pot of water to a boil. In a large saute pan, add the olive oil, bacon, and fry until crisp, about 3 minutes. Add the corn, sweet 100 tomatoes and garlic, and cook an additional 4 minutes. Drop cavatelli into the boiling water and cook to one minute less than the specific cook time. Add the cavatelli to pan and toss with the parsley, butter, a pinch of salt and pepper and serve. Garnish with parmigiano reggiano.

 

 

bacon recipe courtesy of: Michael Symons, The Chew, Season 1, Episode 206, ABC-TV