Orecchiette with sweet corn, crispy bacon, and soft eggs

Step 1/ 3

• 1 onion
• 1 clove garlic
• 2 sweet corn (cooked)
• 1 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

• 100 g bacon
• 2 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

• 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!

Enjoy your meal!