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Sweet corn and salty bacon pair up with an easy, creamy Parmesan cheese sauce for this delicious, creamy Corn and Bacon Pasta.
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Maybe it’s the colder days or that it’s getting darker outside earlier and earlier, but I find myself wanting comfort food more and more, which is almost always in the form of a pasta dish.
Pasta, frozen corn, bacon, and Parmesan cheese are always in our house. Finding a way to combine them into dinner was inevitable! Creamy Corn and Bacon pasta is one of my go-to dinners when I don’t really want to cook, but also don’t want take out. It’s decadent enough to feel like a restaurant meal while simple enough to make at home.
This easy dinner is great for busy weeknights and is especially good if you’re in a hurry. The sauce comes together while the noodles cook, so you can have dinner on the table faster than delivery.
What's in Corn and Bacon Pasta
- Pasta - Choose your favorite shape. I love cavatappi for all its curves and ridges.
- Bacon - Thick cut bacon works well here.
- Sweet corn - Use either fresh or frozen.
- Fresh herbs - Choose one: Sage, thyme, tarragon, or basil for your dish. All of these are delicious in this recipe.
- Lemon - Fresh lemon juice helps keep the richness of this recipe in check. Squeeze a fresh lemon for the best flavor.
- Heavy cream - Don't swap this out for anything else. With the lemon juice in the dish, anything besides heavy cream runs the risk of curdling.
- Parmesan cheese - Shred fresh Parmesan from a block. Skip the green plastic bottle.
- Black pepper, cayenne pepper or red pepper flakes - Optional, for recommended those who like a little spice.
How to Make Creamy Corn and Bacon Pasta
Cook pasta according to package directions.
While the pasta is cooking…
Chop bacon into small pieces.
Cook bacon in a large skillet over medium heat until bacon is cooked through. Do not remove the bacon fat.
Add corn and herbs. Cook for 1-2 minutes.
Add heavy cream, black pepper and lemon juice to the pan. Stir to combine with the bacon, corn, and herbs.
Add the Parmesan cheese, stirring until the cheese is melted. Add cayenne pepper or red pepper flakes, if desired.
Using a slotted spoon, remove cooked pasta from its pot and place directly into the pan full of sauce. (It’s OK if a little pasta water gets into the sauce.)
Toss hot pasta with sauce. Serve immediately.
Recipe Tips
Yes! I don't like the texture dried herbs give this dish, so I've made it with whatever fresh herb I have in the garden or on hand. Sage, basil, tarragon, and thyme are all delicious in this recipe. (Thyme is used in the photos.)
Yes. Using anything less than heavy cream will curdle when you add the lemon juice.
You don’t. If you don’t or can’t eat dairy, this is not your recipe. I do not recommend any dairy substitutes in this one.
Cut the corn off of 2 (uncooked) ears of fresh corn if you’re making this during sweet corn season!
Dinnertime Drink Pairings
A rich pasta dinner pairs well with a crisp, tart drink.
Don’t Miss These Pasta Recipes
We are huge fans of pasta dinners in our house! If you are two, give one of these easy recipes a try:
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Creamy Corn and Bacon Pasta
Ingredients
- 16 oz pasta
- 4 slices bacon
- 1 cup sweet corn fresh or frozen
- 2 tablespoon fresh herbs Choose one: Sage, Basil, Tarragon, Thyme
- 1 tablespoon fresh lemon juice
- ½ cup heavy cream
- ½ cup Parmesan cheese
- ⅛ teaspoon black pepper
- Pinch cayenne pepper or red pepper flakes optional
Instructions
- Cook pasta according to package directions. While the pasta is cooking…
- Chop bacon into small pieces.
- Cook bacon in a large skillet over medium heat until bacon is cooked through. Do not remove the bacon fat. Add corn and herbs and cook for 1-2 minutes.
- Add heavy cream, black pepper and lemon juice to the pan. Stir to combine with the bacon, corn, and herbs. Add the Parmesan cheese, stirring until the cheese is melted. Add cayenne pepper or red pepper flakes, if desired.
- Using a slotted spoon, remove cooked pasta from its pot and place directly into the pan full of sauce. It’s OK if a little pasta water gets into the sauce.
- Toss the pasta with the sauce and serve immediately.
Colleen says
Ended up inadvertently doubling the sauce (and purposely doubling the bacon!), and it was delicious. I'll be making this at least a couple more times while sweet corn and basil are in season. Thanks!
Katy McAvoy says
So glad you enjoyed it! Everything's better with extra bacon! 🙂
Teegan says
Different but I like it! Didn't have heavy cream so I used what I had... Non fat milk & cream cheese. I used spiracha cause I didn't have red pepper flakes. Next time I'll probably add more corn than 1cup. Great recipe & interchangeable with ingredient. Witch is good for me because I make whatever is in the pantry & fridge. This will be in my rotation for meals because duh it has bacon in it! Thanx for sharing
Katy McAvoy says
Glad the substitutions worked for you and that you enjoyed the recipe!!