Sara Jenkins's Spaghettini with Freshly Shucked Corn, Cream, and Bacon


2 or 3 large ears ripe sweet corn
8 ounces spaghettini or other thin spaghetti
3 tablespoons unsalted butter
3 strips thick-cut bacon, cut into 1/4-inch pieces
1/2 cup heavy cream
1 to 2 tablespoons minced fresh summer savory or another fresh herb such as chives or flat-leaf parsley
Salt and freshly ground black pepper to taste
1/4 cup freshly grated Parmigiano Reggiano cheese


Remove the husks and silk from corn ears. Slice off the kernels, cutting close to the cob with a sharp knife to get 2 cups cut kernels. Boil the spaghettini in a large pot of salted water until just cooked through and still al dente; don’t overcook. Drain pasta, saving about 1 cup of the cooking water.

While pasta is boiling, melt butter in a large saute pan over medium heat. Toss in bacon pieces and cook 2 to 3 minutes, stirring, until they begin to sizzle and render their fat. Add corn kernels and saute over medium heat 5 minutes or longer, stirring or shaking the pan frequently, until kernels start to take on a roasted color.

Pour ½ cup of the reserved pasta water into the pan; stir, then add cream and fresh summer savory or other herbs. Stir well again. Bring sauce to a boil and cook a few minutes, until slightly thickened. Taste and add salt and pepper as needed. Turn off the heat. Pour drained spaghettini into the pan, add cheese, and toss together thoroughly.


4 servings as appetizer, 2 as main dish

Preparation Time

20 Minutes

Total Time

30 Minutes

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