Parmesan Corn Bacon Pasta
Parmesan Corn Bacon Pasta is spaghetti noodles cooked al dente with roasted corn, crispy bacon, onions, and parmesan cheese.
Servings: 8
Calories: 286kcal
Ingredients
Pan-Roasted Corn
- 2 tablespoons extra virgin olive oil
- 2 cans (15 ounces each) sweet corn, drained
- 1 teaspoon garlic, minced
Pasta
- 1 box (16 ounces) spaghetti noodles
- 1 tablespoon olive oil
- 8 slices thick-cut bacon, chopped (about 1½ cups)
- 1 medium white onion, chopped (about 1 cup)
- 1 teaspoon garlic, minced
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 cups parmesan cheese, grated
Garnish
- 2 tablespoons parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Pan-Roasted Corn
- To a 13-inch skillet over medium-high heat, add oil. Once hot, add the corn and cook, stirring occasionally, until toasted and golden brown, about 15 minutes. Add the garlic and cook for 1 more minute.
- Remove the skillet from the heat and transfer the corn to a separate bowl. Set the corn aside.
Pasta
- In a large pot of boiling salted water, cook spaghetti pasta until al dente (9-10 minutes). Drain the spaghetti, reserving 2 cups of pasta water. Toss with 1 tablespoon of olive oil, and set aside.
- To the same skillet you roasted the corn, add the bacon. Cook over medium heat until crisp (9-11 minutes). Use a slotted spoon to transfer the bacon onto paper towels. To the remaining grease in the pan (this should be roughly 2 tablespoons), add the onion.
- Once the onion is translucent (about 3-5 minutes) add the roasted corn, garlic, salt, and pepper. Cook for one more minute.
- Reduce the heat to low. Add the spaghetti noodles, parmesan cheese, bacon, and 1 cup of pasta water. Use tongs to toss to coat, adding more pasta water if the sauce is too thick, or until it reaches your desired consistency.
- Serve immediately topped with parmesan cheese and fresh parsley.
Nutrition
Calories: 286kcal