BLT Pasta with Corn and Fresh Ricotta

  • 4Servings


  • Sea salt and pepper
  • 1 pound long fusilli or egg tagliatelle pasta
  • 2 tablespoons EVOO, plus more for drizzling
  • 1/4 pound smoky bacon, sliced crosswise 1/4 inch thick
  • 2 ears corn, kernels scraped from the cob
  • 2 leeks--trimmed, halved lengthwise and thinly sliced crosswise
  • 1 fresno chile pepper, thinly sliced, with seeds
  • 4 cloves garlic, very thinly sliced
  • 2 tablespoons chopped fresh thyme
  • 1 pint grape or cherry tomatoes, halved
  • 1 1/2 cups fresh ricotta cheese
  • 1/2 cup pecorino-romano cheese
  • A handful flat-leaf parsley, finely chopped
  • A small handful basil leaves, torn


Bring a pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1 cup of the pasta cooking water.

While the pasta is working, in a large skillet, heat 2 tbsp. EVOO over medium-high heat. Add the bacon and render the fat. Add the corn and brown the kernels, 2 to 3 minutes. Add the leeks, chile, garlic and thyme; wilt the leeks for a minute or two. Add the tomatoes and cover the pan to slump them, 3 to 4 minutes. Season with salt and pepper.

In a bowl, mix the ricotta, pecorino-romano, parsley, a little salt, pepper and a drizzle of EVOO.

Add the pasta and reserved pasta water to the skillet; toss. Serve in shallow bowls with a scoop of the ricotta mixture for mixing in and the basil on top.