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
- 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.
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
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!