Ok. I’m going to say it. Are you ready? Here it is. This is my very favorite supper I make.
I know. You’re like what? Huh? Some pasta dish with corn and bacon is your very favorite thing to eat for dinner? Yes. It is. I love it. I consider this a Spring/Summer supper, so I’ve been without this wonderful dish for six long months now. Now that the weather is warmer and the days are longer, I can partake. You should too.
I was inspired to make this several years ago after watching Rachael Ray add corn to a pasta dish. I tried her method but it took too long and dirtied up too many dishes, so I simplified things. When the weather is warm, you don’t want to be inside cleaning dishes. You want to be out. This dinner will have you out the door, Popsicle in hand in no time.
The Shopping List for Shay’s Favorite Supper 🙂
1 pound pasta
10 pieces of bacon, chopped (I use turkey bacon but use whatever you like)
1 small onion, chopped
2 cloves garlic, chopped
1 cup fresh or frozen corn kernels
1 cup cream style corn (the kind in a can on the veggie aisle)
1/2 cup Parmesan cheese, grated
Extra Virgin Olive Oil (EVOO) and Salt and Pepper to taste
In a large pasta pot, bring water to a boil. Drop pasta in and cook to al dente.
Meanwhile, in a big skillet, heat a few tablespoons of EVOO over medium-high heat. Add in bacon and cook until crisp. Remove bacon from pan and reserve on a paper towel nearby. Add in onion, some salt and pepper and saute about 5 minutes. Stir in garlic and frozen or fresh corn and cook over medium another 4-5 minutes. Stir in cream corn and reserved bacon.
Drain pasta from pot and toss with corn mixture. Add in Parmesan cheese and stir until all the pasta is incorporated with the sauce. Add a little more salt and pepper to taste.
That’s it. So simple and so good. Fresh corn is so good when it’s in season but frozen works really well too. Don’t even thaw it, just toss the frozen corn right on in.
Corn in your pasta? Yes. Yes. Yes.