Linguine with Broccoli Rabe, Bacon, and Corn

Ingredients

• 4 slices bacon diced
• 0.3 teaspoon pepper black
• 1 bunch broccoli rabe ends trimmed cut into 1-inch pieces
• 14.5 ounce chicken broth low-sodium canned
• 1 cup ears corn fresh frozen (from 2 ears)
• 1 clove garlic diced finely
• 1.5 teaspoons kosher salt 
• 1 pound pasta 
• 2 ounces parmesan grated

Equipment

• frying pan
• paper towels
• sauce pan

Directions

1. Cook the linguine according to the package directions. Meanwhile, in a large saucepan, over medium heat, fry the bacon until crisp, about 4 minutes.
2. Transfer to a paper towel. Spoon off all but 1 tablespoon of the drippings from the pan, reserving the rest.Return pan to medium heat, add the garlic and broccoli rabe, and toss.
3. Add the broth and bring to a boil. Reduce heat and simmer until the broccoli rabe is tender, about 3 minutes. Stir in the corn, either the reserved bacon drippings or the butter, the salt, and pepper.
4. Add the drained linguine and toss.
5. Heat until warmed through, about 3 minutes.
6. Remove from heat.
7. Sprinkle with the Parmesan and reserved bacon and toss.Tip: Broccoli rabe has a bitter flavor that many people find pleasing. If you're not one of them, use a 5-ounce bag of fresh spinach instead.
8. Add it to the pan, one handful at a time, along with the linguine.