Orecchiette with Corn and Bacon
Pasta tossed with sweet corn kernels, crisp bacon and a soft-boiled egg.
Ingredients11
- Orecchiette200g
- Corn on the Cob (Cooked)2 Stück
- Bacon100g
- Onion1 Stück
- Garlic Clove1 Stück
- Scallion1 Stück
- Chili Pepper1 Stück
- Eggs2 Stück
- Cherry Tomatoes150g
- Salt1 Prise
- Pepper1 Prise
Instructions
- 1
Cut the kernels off the cobs and slice the onion and chili into thin rings.
- 2
Render the bacon in the skillet until crisp and boil the eggs for exactly 6.5 minutes, so the yolks stay soft.
- 3
Cook the onion, corn and tomatoes in the bacon fat until the tomatoes burst and release their juices.
- 4
Boil the orecchiette al dente and fold it into the skillet with a splash of the pasta water.
- 5
Serve in shallow bowls with the torn bacon and the halved eggs on top.
NutritionPer serving
Allergens
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Note
This recipe was generated or edited automatically with AI and has not been reviewed by an editor. Ingredients, quantities, times, nutritional values and information on allergens or diets can be wrong or incomplete. If you have allergies or intolerances, always check the product labels yourself. This is not nutritional or health advice.
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