Orecchiette with sweet corn, crispy bacon, and soft eggs

Based on 5 ratings

Hanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

Difficulty

Easy 👌
35
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
200 g orecchiette
sweet corn (cooked)
100 g bacon
onion
1 clove garlic
scallion
chili
eggs
150 g cherry tomatoes
salt
pepper
Metric
Imperial

Utensils

  • knife
  • cutting board
  • frying pan
  • spatula
  • paper towels
  • plate
  • pot (small)
  • pot (large)
  • ladle

Nutrition per serving

Cal
777
Protein
30 g
Fat
27 g
Carb
106 g
  • Step 1/3

    Peel onion, halve, and slice. Peel and slice garlic. Slice scallion. Place the corn cobs upright onto a cutting board and carefully use a knife to slice the kernels straight down off the cob. Thinly slice chili.
    • onion
    • 1 clove garlic
    • sweet corn (cooked)
    • chili
    • knife
    • cutting board

    Peel onion, halve, and slice. Peel and slice garlic. Slice scallion. Place the corn cobs upright onto a cutting board and carefully use a knife to slice the kernels straight down off the cob. Thinly slice chili.

  • Step 2/3

    Layer the bacon into a cold pan. Turn heat to medium and fry until golden brown and crispy, flipping as needed. Remove and drain on a paper towel-lined plate. Boil eggs in a small pot of water for approx. 6 1/2 min. Run under cold running water, then peel and set aside.
    • 100 g bacon
    • eggs
    • frying pan
    • spatula
    • paper towels
    • plate
    • pot (small)

    Layer the bacon into a cold pan. Turn heat to medium and fry until golden brown and crispy, flipping as needed. Remove and drain on a paper towel-lined plate. Boil eggs in a small pot of water for approx. 6 1/2 min. Run under cold running water, then peel and set aside.

  • Step 3/3

    In the same pan, sauté the garlic and onions for approx. 5 min. Add corn, chili, and cherry tomatoes and sauté for approx. 10 min., or until the tomatoes begin to burst. Cook orecchiette in a large pot of salted water until al dente, then to the pan. Deglaze with a little pasta water, toss to combine, and let it all boil down briefly. Season to taste with salt and pepper. Serve with the soft-boiled egg and crispy bacon. Enjoy!
    • 150 g cherry tomatoes
    • 200 g orecchiette
    • salt
    • pepper
    • pot (large)
    • ladle

    In the same pan, sauté the garlic and onions for approx. 5 min. Add corn, chili, and cherry tomatoes and sauté for approx. 10 min., or until the tomatoes begin to burst. Cook orecchiette in a large pot of salted water until al dente, then to the pan. Deglaze with a little pasta water, toss to combine, and let it all boil down briefly. Season to taste with salt and pepper. Serve with the soft-boiled egg and crispy bacon. Enjoy!