Creamy Bacon Corn Pasta

An easy and creamy bacon corn pasta recipe made with white beans, Parmesan, and corn. It's a delightful and quick weeknight dinner made with common pantry ingredients.

At the end of nearly every summer, my wife and I buy a bushel of corn from a local Vermont farm. A bushel is about 50 ears of corn. The folks at Grabowski Farm load up a sack for us at the farmers market, and I drag it over to the car to bring home.

Jump to:

• 🌽 Ingredients
• 🍲 How to make Bacon Corn Pasta
• 🍝 Substitutions & Variations
• 🥡 Storage
• 🌶️ pairing
• 📖 Recipe
• 🍝 Related recipes
• 💬 Comments

We blanch the cobs in boiling water, slice off the corn kernels, divide them into two-cup portions, and freeze in airtight bags.

It may sound like a lot of work, but it only takes us a couple of hours or so and it's entirely worth the effort knowing that we have such good corn tucked away for months to come.

We freeze other vegetables and fruits throughout the year and stock the chest freezer for those dreary winter months. We most often use corn for simple side dishes, add it to cornbread, or make corn chowder.

I love corn chowder, but all the cream and milk is a bit much for our regular meal rotation. For this recipe, I wanted to take some chowder flavors and see if they would work with pasta. I wasn't expecting much, but it was so good I made it again just a few days later. It's creamy without all the dairy (aside from a little Parmesan), and it's a simple, filling meal.

🌽 Ingredients

Although this creamy corn pasta is mostly made with pantry staples, it feels richer and even a bit fancier than the effort and ingredients that go into making it.

Here's what you'll need:

• bacon
• pasta
• onion
• garlic
• dried thyme
• dried oregano
• red pepper flakes
• white beans
• fresh or frozen corn
• vegetable broth
• Parmesan cheese
• fresh parsley

See the recipe card below for the full ingredient list and quantities.

🍲 How to make Bacon Corn Pasta

First, chop and cook the bacon. As it cooks, it releases fat, which we'll use in place of oil or butter and benefit from its savory flavor. Meanwhile, start a pot of salted water to boil, then cook the pasta according to the package directions.

Once the bacon is crispy, remove it with a slotted spoon, leaving the fat behind. Add the onions, garlic, and spices. Sauté for about 7 minutes, until tender. Then pour in the broth.

Bring the liquid to a simmer and stir in the beans and corn.

Hint: For extra creaminess (part of the appeal of this creamy corn pasta recipe), I like to grab a potato masher and mash the beans and corn a little. I think it adds extra substance to the sauce.

Let everything simmer for 5 minutes, or until heated through and the liquid has reduced. Then stir in the Parmesan, pasta, and parsley.

Use tongs to toss everything together, then cook for a couple more minutes to coat the pasta in Parmesan. When done, serve topped with the bacon and additional parsley and cheese.

🍝 Substitutions & Variations

• White beans - I use Great Northern Beans, a type of large white bean, in this recipe. They break down easily and add creaminess to the dish. You could also try chickpeas or navy beans.
• Pasta - As I mentioned, you can use whatever kind of pasta you prefer, but I think it's best with a flat noodle that the light sauce can easily coat.
• Red pepper flakes - I only suggest a ⅛ teaspoon of pepper flakes, which I find adds just a hint of spice. Add more to make it spicier, or leave them out altogether.
• Herbs - For a more summery flavor profile, swap the parsley in this creamy corn pasta with basil. Cilantro and dill could also work well.

🥡 Storage

Store any leftovers in an airtight container in the fridge for up to three days. The creamy corn pasta will thicken up and get less creamy in the fridge, so add a little water to thin out the sauce when reheating. Better yet, if you know you'll have leftovers, save a cup of the pasta cooking water and use it to reheat.

🌶️ pairing

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📖 Recipe

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