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"A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar and butter, but it takes years of practice for the result to be perfect." Fernand Point

Creamy Corn Pappardelle with Bacon and Tomatoes

Wide ribbons of pappardelle tossed with a creamy corn sauce, charred corn, sweet cherry tomatoes and crisp bacon. The sauce gets its creamy texture entirely from puréed corn and pasta water, with Parmesan adding a savory finish.



Servings: 4
Prep Time: About 20 minutes
Cook Time: About 40 minutes
Total Time: 1 hour

Ingredients:

  • 16 ounces pappardelle pasta
  • 2–3 slices bacon (about ¼ cup chopped)
  • 2 teaspoons avocado oil, divided, as needed
  • 2 cups corn kernels, fresh or frozen and thawed
  • ½ cup diced onion
  • ¼ teaspoon red pepper flakes
  • 1½ teaspoons fresh thyme leaves
  • 1 cup cherry tomatoes, halved
  • 1 teaspoon freshly ground black pepper
  • Kosher salt, for the pasta water
  • Freshly grated Parmesan cheese, for serving

Instructions:

  1. Preheat the oven to 400°F.
  2. Place the bacon on a foil-lined baking sheet. Bake for about 20 minutes, or until crisp. Transfer to a paper towel-lined plate to drain. When cool enough to handle, chop and set aside.
  3. Bring a large pot of water to a boil. Season generously with 1–2 tablespoons salt.
  4. Meanwhile, heat about 1 teaspoon avocado oil in a medium skillet over medium-high heat. Add the corn and cook for about 4 minutes, stirring occasionally, until lightly charred.
  5. Transfer the corn to a bowl and set aside.
  6. Add the remaining avocado oil to the same skillet. Add the onion, red pepper flakes and thyme. Sauté for 3–4 minutes, until the onion is translucent.
  7. Return the corn to the skillet and toss with the onion mixture.
  8. Transfer half of the corn and onion mixture to the bowl of a food processor or blender. Set aside until the pasta water is available.
  9. Add the cherry tomatoes to the skillet with the remaining corn and onions. Reduce the heat to low and cook for about 10 minutes, until the tomatoes soften.
  10. Meanwhile, cook the pappardelle according to package directions until al dente.
  11. Before draining, reserve at least 1 cup of the pasta cooking water. Drain the pasta.
  12. Add 1 cup pasta water to the reserved corn and onion mixture in the food processor. Purée until smooth and creamy.
  13. Add the drained pappardelle and corn purée to the skillet with the tomatoes and remaining corn.
  14. Gently toss until the pasta is completely coated in the creamy corn sauce. If necessary, add a little additional pasta water to loosen the sauce.
  15. Add the chopped bacon and black pepper and toss once more.
  16. Transfer to a serving bowl and finish generously with freshly grated Parmesan cheese.

Tip: The original recipe lists 2 teaspoons avocado oil, although the directions account for only about 1 teaspoon. I've kept the full amount in the ingredient list and recommend using it as needed when sautéing the corn and onion.

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