Creamy Corn and Bacon Pasta is an Easy Weeknight Meal

Jump to Recipe·Print Recipe

Sweet corn and salty bacon pair up with an easy, creamy Parmesan cheese sauce for this delicious, creamy Corn and Bacon Pasta.

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 You Need

Pasta
Bacon
Sweet corn
Fresh herbs (Choose one: Sage, thyme, tarragon, or basil)
A lemon
Heavy cream
Parmesan cheese
Black pepper
Cayenne pepper or Red pepper flakes

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.

Cream in a pan with bacon, corn and thyme

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.

Tips on Creamy Corn and Bacon Pasta

Can I really use any of those herbs?

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.)

Do I have to use heavy cream?

Yes. Using anything less than heavy cream will curdle when you add the lemon juice.

How do I make this dairy free?

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.

How can I use fresh corn in this recipe?

Cut the corn off of 2 (uncooked) ears of fresh corn if you’re making this during sweet corn season!