Tagliatelle with Bacon, Sweet Corn, Burst Cherry To

Name: Tagliatelle with Bacon, Sweet Corn, Burst Cherry Tomatoes & Arugula
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ears of corn, shucked; Extra virgin olive oil; Kosher salt; 1/4 pound slab bacon, cut into 1/4-inch dice; 3 cloves garlic, smashed; Pinch of crushed red pepper; 1 pint heirloom cherry tomatoes, assorted colors; 1 1/2 cups chicken (see page 85) or veggie stock; 1 recipe Chef Annes All-Purpose Pasta Dough (page 102), cut into tagliatelle, or 1 pound fresh tagliatelle; 1 1/2 cups baby arugula; Big fat finishing oil; 1/2 cup freshly grated Parmigiano

Servings: persons

4 ears of corn, shucked
Extra virgin olive oil
Kosher salt
1/4 pound slab bacon, cut into 1/4-inch dice
3 cloves garlic, smashed
Pinch of crushed red pepper
1 pint heirloom cherry tomatoes, assorted colors
1 1/2 cups chicken (see page 85) or veggie stock
1 recipe Chef Annes All-Purpose Pasta Dough (page 102), cut into tagliatelle, or 1 pound fresh tagliatelle
1 1/2 cups baby arugula
Big fat finishing oil
1/2 cup freshly grated Parmigiano

1
Preheat a grill or broiler.
2
Rub the corn with olive oil and sprinkle with salt.
3
Broil or grill the corn until charred on all sides.
4
Cut the kernels off the cob, then run a knife down the cob again to get the remaining sweet bits.
5
Coat a large wide pan with olive oil.
6
Toss in the bacon, garlic, and red pepper; bring to medium-high heat.
7
When the garlic turns golden and is very aromatic, 2 to 3 minutes, remove it from the pan and ditch itit has fulfilled its garlic destiny.
8
Add the cherry tomatoes to the pan and roll them around until coated.
9
Add 1 cup of the stock, season with salt, reduce the heat to medium, and let the tomatoes cook until they start to burst, 8 to 10 minutes.
10
Bring a large pot of well-salted water to a boil.
11
Add the corn to the pan with tomatoes and bacon and stir to combine; add another 1/2 cup stock if the liquid level is very low.
12
Drop the pasta in the boiling water and cook for 2 to 3 minutes, or until its tender but toothsome.
13
Drain the pasta and add it to the veggies along with about 1/2 cup reserved cooking water; toss vigorously to combine.
14
Remove the pan from the heat, toss in the arugula, drizzle with the big fat finishing oil, and sprinkle with the Parmigiano.
15
Serve immediately.

480

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 ears of corn, shucked, Extra virgin olive oil, Kosher salt, 1/4 pound slab bacon, cut into 1/4-inch dice, and more.

Yes, Tagliatelle with Bacon, Sweet Corn, Burst Cherry Tomatoes & Arugula falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tagliatelle with Bacon, Sweet Corn, Burst Cherry Tomatoes & Arugula

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions