Orecchiette Pasta with Leeks, Pancetta, and Corn Crema
Charred leeks, pancetta, and sweet summer corn combine together in this quick, summer recipe for orecchiette pasta with leeks and corn crema.
Servings 4 servings
Calories 575kcal
Ingredients
Corn Crema
- 1 tbsp olive oil
- 1 medium yellow onion, minced
- 1 clove garlic, minced
- 3 ears corn, kernels removed, about 2 1/4 cups kernels
- 1/2 cup white wine
- kosher salt and fresh ground black pepper
Charred Leeks
- 1 tbsp olive oil
- 3 oz pancetta
- 2 medium leeks, white and very light green only, thinly sliced
- 1/4 tsp red pepper flakes, optional
- 2 tsp lemon zest, optional
Orecchiette
- 12 oz orecchiette pasta
- kosher salt and black pepper
- 1/2 cup shredded parmesan cheese
- 1/4 cup thinly sliced fresh basil
Instructions
Corn Crema
- Heat a cast iron pan over medium-low heat. Add the olive oil and swirl it around. Add the onion and saute for 4-5 minutes. Add garlic, and saute for about 1 minute. Reduce the heat to low, add the wine and bring to boil, then add 1 1/2 cups of corn. (Reserve remaining corn.) Simmer for 2-3 minutes. If the crema gets too thick and seems dry, add a tablespoon or two of water.
- Transfer the corn mixture to a blender and blend until smooth, add a bit of water if needed. Add salt to taste.
Charred Leeks
- Wipe down the pan, put it back on the heat on medium, and then add the oil for the leeks. Add the pancetta to pan and cook for about 3-4 minutes, or until the pancetta is browned.
- Add the leeks and char them for 4 minutes. Add the reserved corn kernels, then pour the crema into the pan and bring the sauce to a simmer before taking it off the heat. If using, add the red pepper flakes and lemon zest now as well.
Orecchiette
- Fill a large pot with water and put it over high heat. Once it comes to a boil, add a heaping spoonful of kosher salt and then pour in the pasta. Cook the pasta to package directions.
- Reserve 1/2 cup of the cooking water and drain the pasta.
- Add the pasta and the cooking water to the pan with the corn and leeks. Toss the pasta with the sauce and cook for 1 minute, or until the sauce thickens and coats the pasta.
- Taste and add kosher salt and black pepper as needed.
- Serve the pasta with shredded parmesan and sliced basil.
Notes
- Optional ingredients: While the recipe is quite good without the lemon zest and red pepper flakes, they add a certain balance to the dish which I really enjoy. The red pepper flakes give some spice to balance the sweetness of the corn and the leeks, while the lemon zest gives it a zing which cuts through the richness of the pancetta. You may also want to add a squeeze of lemon juice as well.
- Corn: You can use frozen baby corn in the recipe, but I highly recommend fresh corn. The fresh corn has a more complex flavor and texture which improve the dish greatly.
- Inspiration: This recipe was inspired by the recipe for Fettuccine with Corn Crema and Charred Green Onions in Mastering Pasta by Marc Vetri
Nutrition
Calories: 575kcal