Corn, Bacon, and Parmesan Pasta

Corn, Bacon, and Parmesan Pasta

How good does this pasta look? This corn, bacon, and Parmesan pasta is a perfect late summer meal! It is quick and easy to throw together last minute, but it tastes like you spent a lot longer working over the stove. Penne pasta is the base (or whatever kind of pasta you prefer), but there are plenty of delicious add-ins: bacon, fresh summer sweet corn, basil, and fresh Parmesan. You will love how fresh and light this pasta tastes, but it’s also filling enough to be a meal on its own. I hope you enjoy it as much as we did – I’ve already made it multiple times in the last few weeks! I’m guessing it will be on regular rotation in our house. Enjoy! 🙂

Corn, Bacon, and Parmesan Pasta

Corn, Bacon, and Parmesan Pasta

Yield: Serves 3-4


  • 8 ounces dried pasta
  • 1/4 pound thick-cut bacon, diced
  • 2 ears corn, shucked and kernels cut from cob
  • Salt and freshly ground black pepper or red pepper flakes
  • 3 scallions, thinly sliced
  • 1/2 cup freshly grated parmesan
  • Handful of fresh basil and chives, chopped


Cook the pasta according to package directions. Reserve a cup of pasta cooking water. Drain pasta and set aside.

Place bacon in a large saute pan over medium-high heat. Cook, stirring, until evenly browned and crisp. Use a slotted spoon to transfer bacon bits to paper towels to drain. Pour off all but 1 tablespoon bacon fat from pan and add the corn to the pan. Season corn with salt and pepper and cook, stirring for 1 to 2 minutes, until crisp-tender. Add pasta and a couple splashes of the cooking water and half the Parmesan and toss until combined. Season with more salt and pepper as needed. Add more cooking water if it doesn’t feel loose enough. Add scallions and bacon and stir until combined. Sprinkle with remaining cheese and fresh herbs.

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1 comment

  1. Oh does that ever look good! Will be trying it soon!

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