BLT Pasta With Corn And Fresh Ricotta

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Every Day with Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
1026
FAT
155%
CHOL
96%
SOD
47%

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Ingredients for 4 servings

Sea salt and pepper

1 pound long fusilli or egg tagliatelle pasta

2 tablespoons EVOO, plus more for drizzling

1/4 pound smoky bacon, sliced crosswise 1/4 inch thick

2 ears corn, kernels scraped from the cob

2 leeks--trimmed, halved lengthwise and thinly sliced crosswise

1 fresno chile pepper, thinly sliced, with seeds

4 cloves garlic, very thinly sliced

2 tablespoons chopped fresh thyme

1 pint grape or cherry tomatoes, halved

1 1/2 cups fresh ricotta cheese

1/2 cup pecorino-romano cheese

A handful flat-leaf parsley, finely chopped

A small handful basil leaves, torn

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