Rachael's Spaghetti with Bacon, Corn, Jalapeños and Peppadews – Rachael Ray

Name: Rachael's Spaghetti with Bacon, Corn, Jalapeños and Peppadews – Rachael Ray
Ingredients: 1 pound spaghetti or corn spaghetti or corn tagliatelle; 3 large ears of corn on the cob, husked; 3 jalapeño peppers; ¾ pound bacon (12 meaty slices); 2 tablespoons extra-virgin olive oil (EVOO); 2 leeks, trimmed of tough tops, halved lengthwise, rinsed well by fanning under running water; Salt and pepper; 5-6 large cloves garlic, thinly sliced or chopped or grated; 2 tablespoons fresh thyme, chopped; ½ cup flat parsley, chopped; ½ cup drained sweet or hot peppadews, chopped, plus a fat splash of their brine; Grated Parm cheese to toss and pass at table

rachaelray.com

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com. Ingredients 1 pound spaghetti or co

View Original

Share this recipe:

Ingredients

1 pound spaghetti or corn spaghetti or corn tagliatelle
3 large ears of corn on the cob, husked
3 jalapeño peppers
¾ pound bacon (12 meaty slices)
2 tablespoons extra-virgin olive oil (EVOO)
2 leeks, trimmed of tough tops, halved lengthwise, rinsed well by fanning under running water
Salt and pepper
5-6 large cloves garlic, thinly sliced or chopped or grated
2 tablespoons fresh thyme, chopped
½ cup flat parsley, chopped
½ cup drained sweet or hot peppadews, chopped, plus a fat splash of their brine
Grated Parm cheese to toss and pass at table