- 4 cups corn (from 5 ears)
- 1/2 cup chicken stock
- 2 tablespoons extra-virgin olive oil
- 2 ounces sliced smoked bacon, chopped
- 4 tablespoons unsalted butter
- 1 red Thai chile, finely chopped
- Coarse salt and freshly ground pepper
- 1 pound campanelle or other shell-shaped pasta, such as orecchiette, cooked until al dente (1 cup cooking water reserved)
- 3 scallions, white and pale-green parts only, thinly sliced
- 2 cups baby arugula
- Garnish: shaved Parmigiano-Reggiano or Parmesan cheese
- Puree 1 cup corn and the chicken stock in a blender.
- Heat oil in a large skillet over medium heat. Cook bacon until crisp, about 8 minutes. Add corn puree, remaining 3 cups corn kernels, 2 tablespoons butter, and the chile. Season with salt and pepper. Cook until corn is soft, about 5 minutes.
- Toss in pasta, reserved cooking water, and remaining 2 tablespoons butter. Cook until sauce is creamy, about 3 minutes. Toss in scallions and arugula. Garnish with cheese.
Follow these steps when you cook the pasta for this dish: Bring a large pot of water (6 quarts) to a boil -- you want enough water so the pasta can move around. Season the water with 1/4 cup coarse salt. (The water should be well seasoned; think "salty like the sea.") Cook 1 pound of pasta until al dente. Drain, reserving at least 2 cups cooking water. The pasta releases starch as it cooks, and the starchy water is essential to the sauce.