Sweet corn and crispy bacon add to the creamy, comforting pasta, giving you a feeling of pure comfort with every bite. This warm golden dish feels like a hug in a bowl.
Flavor: Toss pasta with a velvety corn sauce, add cheddar cheese and top with crispy bacon for the perfect balance of creamy, sweet and savory. Recommended tools: A large skillet or Dutch oven will give you more space to reduce the sauce evenly. Substitutions: Use evaporated milk or light cream instead of milk and canned corn instead of fresh or frozen corn. Serving Suggestions: This dish is perfect as a cozy main or side with a grilled or roasted protein, such as oven-roasted chicken thighs or grilled pork chops.
Materials needed
Bacon: Adds smoky, flavorful depth. Thick-sliced ​​bacon is a hearty piece of bacon in every bite. Need a lower-fat version? Try turkey bacon instead! Garlic: Freshly chopped garlic gives the best flavor, but if that’s all you have, you can also use jarred garlic or garlic powder. Corn kernels: Use fresh or frozen. Both will work in this recipe. You can also use canned corn! Half and half: Half and half or light cream is suitable. Replace with evaporated milk if necessary. Pasta: Twisted or tube-like shapes hold creamy sauces best. Orecchiette or seashells can also be used. Cheddar cheese: Adds creamy richness and mild, sharp flavor.
variations
Try substituting pancetta for bacon or using mushrooms instead of meat. Adding spinach or peas to the mix adds a pop of color and is an easy way to get your veggies in. If you like it a little spicier, add a pinch of smoked paprika or red pepper flakes. To make it completely vegetarian, use veggie broth and omit the bacon.
Easy steps to get creamy
Fry the bacon until crispy and soften the onions in the drippings. Add remaining sauce ingredients (see below for complete recipe) and stir until thickened. Boil the pasta separately and toss with the corn mix and cheddar cheese. Top with bacon and enjoy.
Holly’s foolproof tips
Reserve some of the pasta water so you can thin the sauce without losing its creaminess. I love using fresh corn cut off the cob. A mix of small and large grains adds a fun texture to this dish. The corn stripper tool makes your job very easy. Slowly add the cream mixture, stirring to avoid lumps. Reduce the sauce completely before adding the pasta to help coat it. If you want more corn flavor, blend a little corn in a blender or add creamed corn.
Save and reheat
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding broth or milk to loosen the sauce. Creamy pasta is best eaten raw. Freezing is not recommended.
Cozy Corn Comforts
Did you make this corn pasta recipe? Please leave a rating and comment below.
Cook bacon in a 12-inch skillet over medium-high heat until crispy, then drain on a paper towel-lined plate. Reserve 2 tablespoons of bacon fat in skillet and set aside.
In the same skillet, drop the onion and cook over medium heat until softened, about 4 to 5 minutes. Add garlic and cook for another minute.
Add corn, thyme, basil, and chicken broth and stir. Bring to a boil and simmer, uncovered, until slightly reduced, about 5 to 7 minutes.
In a large pot of boiling salted water, cook the pasta according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water and drain.
Meanwhile, in a small bowl or measuring cup, mix cream and cornstarch until smooth. Add it to the skillet and whisk until it gently boils. Once thickened, simmer for another 1-2 minutes.
Add the cooked pasta and cheddar cheese to the sauce and stir until smooth. If it’s too thick, add a little pasta water.
Taste the pasta and add salt and pepper to taste. Garnish with crumbled bacon.
Leftover pasta can be stored in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave.
Provided by: 1.5cup | calorie: 484 | carbohydrates: 62g | protein: 19g | fat: 18g | Saturated fat: 9g | Polyunsaturated fats: 2g | Monounsaturated fats: 5g | Trans fat: 0.01g | cholesterol: 49mg | sodium: 758mg | potassium: 419mg | fiber: 4g | sugar: 9g | Vitamin A: 457IU | Vitamin C: 4mg | calcium: 225mg | iron: 1mg
The nutritional information provided is an estimate and will vary depending on the cooking method and brand of ingredients used.
course dinner, main dish, main course, side dish
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