Linguini with Creamy Corn

6 ears corn on the cob, husked

2 tablespoons EVOO – Extra Virgin Olive Oil

1/4 pound pancetta or lean, center-cut bacon, finely chopped

1/2 small sweet red bell pepper, finely chopped
2 tablespoons chopped thyme
1 small sweet onion, very finely chopped
3 to 4 cloves garlic, finely chopped
1 cup shelled fava beans or navy beans
1/2 cup chicken stock
3 tablespoons butter
1 pound linguini pasta
1/2 cup flat-leaf parsley, finely chopped, optional

Grated Parmigiano-Reggiano or Pecorino Romano, for topping

 

 

Into a large bowl, scrape corn off the cobs as well as the cobs themselves for their sweet, starchy juices.

Heat a large skillet over medium heat and bring a large pot of water to a boil for the pasta.

Add EVOO to the hot skillet and add pancetta or bacon. Cook to render fat and crisp, 3-4 minutes. Add corn and juices, and stir to combine. Season with salt and pepper, and cook corn 3-4 minutes. Add peppers, onions and garlic; stir 5 minutes more. Add fava or navy beans and deglaze pan with stock. Stir in butter and reduce heat to low.

Salt boiling water and cook pasta to al dente. Add 1 cup starchy cooking water to the creamy corn succotash. Drain pasta, toss with corn and parsley, top with cheese