Bucatini Pasta With Confit Of Bell & Evans Farm Chicken Recipe
Caramelized Summer Corn, Black Truffle, Pancetta, Cured Egg Yolk
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Pasta
Bring a large pot of salted water to a boil. Add the bucatini and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
- 2
Cook the Pancetta
In a large skillet, heat the olive oil over medium heat. Add the diced pancetta and cook until crispy, about 5-7 minutes. Remove from the skillet and set aside, leaving the rendered fat.
- 3
Sauté the Corn
In the same skillet with pancetta fat, add the summer corn and sauté for about 4-5 minutes until caramelized. Season with salt and black pepper.
- 4
Combine Ingredients
Add the confit chicken to the skillet with the corn, stirring to combine. Then, add the cooked bucatini and toss everything together, adding reserved pasta water as needed to create a silky sauce.
- 5
