Bacon Corn Pasta

Ingredients

• Bacon

  Raw, cured pork

  4 strip or 48g

• Corn

  Sweet, yellow, raw

  2 ear, medium yiel or 204g

• Garlic

  Raw

  3 cloves, minced or 9g

• Cherry tomatoes

  Red, ripe, raw, year round average

  3 cup cherry tomatoes or 447g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Chicken stock

  Soup, home-prepared

  2 cup or 480g

• Heavy whipping cream

  Fluid

  1 cup, fluid or 240g

• Parmesan cheese

  Shredded

  8 tbsp or 40g

• Whole wheat pasta

  Dry

  4 oz or 113g

• Basil

  Fresh

  4 ½ tbsp, chopped or 12g

Directions

1. Prepare pasta as per package directions; drain and set aside.
2. Heat a large skillet over medium heat. Sauté bacon until crispy. Remove bacon from skillet and drain on paper towels. Reserve about 2 tablespoons of the bacon fat in the pan.
3. Sauté corn and garlic in the bacon fat until the corn is starting to caramelize. Add the tomatoes and stir. Cook until the tomatoes start to release their juices and the corn begins to caramelize. Season with salt and pepper to taste.
4. Add chicken stock, heavy cream, and parmesan. Bring to a gentle simmer; cook until slightly thickened, about 5 minutes. Check for seasoning.
5. Stir in cooked spaghetti and toss to coat the pasta. Garnish with fresh basil and serve with more parmesan, if desired. Enjoy!

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