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Linguine with Broccoli Rabe, Bacon, and Corn

Photo: Ngoc Minh Ngo
Prep time 15 mins
Other time 10 mins
Yield Makes 4 servings


  • 1 pound linguine
  • 4 slices bacon, diced
  • 1 clove garlic, finely diced
  • 1 bunch broccoli rabe, ends trimmed and stalks cut into 1-inch pieces
  • 1 14.5-ounce can low-sodium chicken broth
  • 1 cup corn kernels, fresh (from 2 ears) or frozen
  • 2 tablespoons unsalted butter (optional)
  • 1 1/2 teaspoons kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 cup (2 ounces) grated Parmesan

Nutrition Information

  • calories 634
  • caloriesfromfat 18 %
  • fat 13 g
  • satfat 2 g
  • cholesterol 15 mg
  • sodium 1,563 mg
  • carbohydrate 97 g
  • fiber 7 g
  • sugars 4 g
  • protein 31 g

How to Make It

  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. 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. 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. Add the drained linguine and toss. Heat until warmed through, about 3 minutes. Remove from heat. 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. Add it to the pan, one handful at a time, along with the linguine.