Sweet corn and salty bacon pair together in a creamy parmesan sauce, tossed with fresh basil, and topped with chives, to create a 30-minute summer meal. This comforting pasta is a delicious way to use up those extra ears of corn you got from your supermarket. Serve this with some garlic bread or a simple side salad, or roast some broccoli!
I’ve seen many recipes for bacon and corn pasta and finally decided to create my own version. I absolutely love the combination of red onion and bacon. There’s just something so delicious about it that I can’t turn away from it. The addition of the sweet corn definitely gave it an extra flavor profile. Whether or not you have fresh ears of corn or frozen, both work wonderfully in this recipe. I chose to use frozen corn because I always have that on hand in my freezer. This recipe is good for when you’re in a hurry on a busy weeknight, or just don’t want to spend that much time in the kitchen after a long day at work/school.
How to make Creamy Bacon and Corn Pasta
Throw in some blistered/roasted tomatoes to further diminish your summer produce haul. This recipe only requires 10 ingredients (not including your salt and pepper of course) and will be ready to serve within 30 minutes. (Full ingredient amounts and complete instructions are available in the recipe card down below).
- Frozen or Fresh Corn: If you’re using frozen corn, you want to let it defrost before using it in the sauce. The condensation will cause the sauce to become watery. If using fresh corn, cut the corn off of 2 (uncooked) ears of fresh corn if you’re making this during sweet corn season!
- Bacon: I recommend using thick cut. It adds a better texture than regular thin-cut bacon.
- Garlic
- Red Onion: I love the combination of red onion and bacon. The red onion is a tad sweet, so it just pairs perfectly.
- Fresh Basil: For that pop of freshness.
- Chicken Broth: You can swap this for vegetable broth.
- Heavy Cream: I recommend only sticking with heavy cream. Half-and-half might cause the sauce to be a bit soupy.
- Grated Parmesan Cheese: For the sauce, plus some more for garnishing the pasta!
- Salt, Pepper, Garlic Powder
- Fresh Chives: Feel free to omit.
- Spaghetti: Medium shells also work with this recipe.
Cook the pasta according to package directions. While the pasta is cooking, cook the bacon in a large skillet on medium-high heat for 5 minutes or until crisp. Remove them to a plate. Add the corn and red onion, and cook until the red onion turns opaque, about 3 minutes. Add in the garlic and cook for a minute more, stirring. Stir in the heavy cream, chicken broth, salt, pepper, and garlic powder. Bring to a boil, then reduce to a medium-low simmer for 20 minutes until it thickens slightly. Add the parmesan cheese and stir it in. Toss in the pasta (it’s ok if a little pasta water gets in there), basil, and bacon. Top with the chives and extra parmesan cheese, if desired. Serve.
Tips & FAQs
- Storage: Store this in an airtight container in the fridge for up to 4 days. Reheat: You can reheat this in the microwave or in a saucepan on medium heat with a splash of milk so it doesn’t lose its creaminess. This does not freeze well.
- What if I don’t have fresh basil? I don’t recommend using dried herbs for this recipe. You don’t get much flavor from dried as you would fresh.
- Can I make this dairy-free? I would advise against it. Dairy substitutes give the dish an odd flavor; it also thins out the sauce. If you don’t eat/are allergic to dairy, then this recipe isn’t for you. I’m sorry!
- Can this be made in advance? You can make this up to a day ahead. Just reheat it in a saucepan when you’re ready to serve this for dinner with a few splashes of milk.
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Creamy Bacon and Corn Pasta
Ingredients
- 6 slices thick-cut bacon, cut into 1-inch pieces
- 2 cups frozen corn, thawed (see notes)
- 1/3 cup red onion, finely diced
- 3 garlic cloves, minced
- 1 cup heavy cream
- 1 cup chicken broth or vegetable broth
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1/2 tsp garlic powder
- 1/2 cup grated parmesan cheese
- 1/4 cup fresh basil, sliced into ribbons
- 1 tbsp fresh chives, chopped
- 1 lb spaghetti, or pasta of choice
Instructions
- In a large skillet on medium-high heat with no oil, fry the bacon until crisp, about 5 minutes. Transfer to a plate lined with paper towels. Do not throw out the bacon grease! If there is too much bacon grease, reserve 2 tbsp, then drain the rest.
- Cook the pasta according to package directions. Continue with the sauce.
- In the same skillet, cook the corn and red onion in the bacon grease until the onion is opaque, about 3-4 minutes, stirring occasionally. Add in the garlic and cook for a minute more until aromatic, stirring so it doesn’t burn.
- Pour in the heavy cream and chicken broth, stir, then add in the salt, pepper, and garlic powder. Bring to a boil on high heat, then reduce to a simmer on medium heat for 10 minutes or until it has thickened slightly. Stir in the parmesan cheese.
- Toss the pasta in the sauce along with the basil and bacon. Add more basil or parmesan for garnish. Garnish with chives. Serve.
Notes
If using fresh corn: cut the uncooked corn kernels off of the ears. Follow the directions as stated in the recipe.
- Storage: Store this in an airtight container in the fridge for up to 4 days. Reheat: You can reheat this in the microwave or in a saucepan on medium heat with a splash of milk so it doesn’t lose its creaminess. This does not freeze well.
- What if I don’t have fresh basil? I don’t recommend using dried herbs for this recipe. You don’t get much flavor from dried as you would fresh.
- Can I make this dairy-free? I would advise against it. Dairy substitutes give the dish an odd flavor; it also thins out the sauce. If you don’t eat/are allergic to dairy, then this recipe isn’t for you. I’m sorry!
- Can this be made in advance? You can make this up to a day ahead. Just reheat it in a saucepan when you’re ready to serve this for dinner with a few splashes of milk.
Nutrition Facts
Calories
663.65Fat (grams)
32.54Sat. Fat (grams)
15.48Carbs (grams)
74.11Fiber (grams)
4.21Net carbs
69.89Sugar (grams)
3.94Protein (grams)
20.1Sodium (milligrams)
753.43Cholesterol (grams)
75.83This is based on 6 servings. Nutrition will vary if serving 4.
Miss Raven's Kitchen 
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