Linguine With Broccoli Rabe, Bacon, and Corn

Photo by Dana Gallagher
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 634 calories
    • Calories 18 calories from fat
    • Fat 13 g
    • Sat Fat 2 g
    • Cholesterol 15 mg
    • Sodium 1,563 mg
    • Protein 31 g
    • Carbohydrate 97 g
    • Sugar 4 g
    • Fiber 7 g


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


  1. Cook the linguine according to the package directions; drain.
  2. Meanwhile, in a large saucepan, over medium heat, fry the bacon until crisp, about 4 minutes.
  3. Transfer the bacon to a paper towel. Spoon off and reserve all but 1 tablespoon of the drippings.
  4. Add the garlic and broccoli rabe to the pan and toss. Add the broth and bring to a boil.
  5. Reduce heat and simmer until the broccoli rabe is tender, about 3 minutes. Stir in the corn, salt, pepper, and either the reserved drippings or butter.
  6. Add the linguine and toss. Heat until warmed through, about 3 minutes. Remove from heat. Sprinkle with the Parmesan and bacon and toss.