Corn and Lima Alla Gracia
A twist on classic Alla Gricia with corn, lima beans and bacon
Servings: 2
Ingredients
- 1/2 lb rigatoni
- 4-6 slices bacon sliced into small strips
- 1 C frozen lima beans
- 1 C frozen corn or fresh if you have it
- 1 C pecorino romano finely grated
- fresh ground black pepper
Instructions
- Get your pasta water on high-heat to start boiling.
- Add your bacon to a cold pan, turn heat to medium and cook till crispy and fat has rendered. Do not burn. Once bacon has crisped, remove from pan with a slotted spoon, turn heat to med-high, add in your corn and limas and sauté till just tender. Add in your fresh cracked pepper. Turn off heat for now.
- When you water has come to a boil, add salt, and cook your pasta till very al dente. Aim for about 2-3mins undercooked.
- Scoop pasta directly into pan with the corn and limas along with a ladleful of pasta water. Stir over med-high heat until the pasta water reduces and forms a light sauce. Usually about 2-3 minutes.
- Remove from heat and sprinkle in 1/2 – 3/4 of your cheese, a bit at a time, stirring till combined with the sauce. Add your bacon back in, stir, then plate up. Top with more cheese and more pepper.
Notes
This one is a pretty quick recipe, so I would recommend having everything out and ready to go. This makes a decent sized portion for two.
Did You Make This Recipe?
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