taglitatelle al pesto di mais con bacon affumicato
tagliatelle with corn pesto and smoked bacon
I have to confess that when I was researching some of the more unusual pesto recipes for this book I was very sceptical about the idea of making a pesto with corn, and even the idea of contrasting its sweetness with bacon seemed like a bit of a gamble. Once I tasted it though and started to think about it as a kind of a weird carbonara, it was a lot more.... acceptable. Fundamentally this is one for lovers of the flavours of the core ingredients.
WHAT YOU'LL NEED TO DO
(scroll down for the full method)
prepare the ingredients
make the pesto
cook the bacon
boil the pasta
combine pesto and pasta
plate, adding bacon
tagliatelle with corn pesto and smoked bacon
INGREDIENTS
FOR FOUR PEOPLE
1-2 smoked bacon rashers per person
PESTO
200g (7oz) tinned sweetcorn
130-200g (4.5-7oz) pecorino / parmesan
one handful of basil leaves
one large clove garlic
2 handfuls pinoli
PASTA
400g (14oz) dry egg tagliatelle / linguine
MANTECATURA (?)
none, simply combine using pasta water
METHOD
As with other pestos, begin by adding small quantities of each of the ingredients, tasting as you go, then add amounts of the other ingredients, depending on the balance of flavours that you prefer. If you make the pesto in advance and then keep it in the fridge, make sure that you let it return to room temperature before starting to cook the pasta. Dry fry the bacon rashers until well done and then cut them into thin strips. Set aside.
Follow the tips for ‘cooking with pesto’ in the Technique Section and combine the cooked pasta with your pesto. Add about half the total quantity of bacon as you toss and combine, and hold the rest back to garnish each portion. Hot smoked paprika and pecorino / parmesan on the top.
NUTRITION per serving
KCAL: we're working on it!
Fat (g): TBC
Sat Fat (g): TBC
Carb (g): TBC
Sug (g): TBC
Fibre(g): TBC
Prot (g): TBC
Salt (g): TBC
