Corn and Bacon Pasta - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Corn and Bacon Pasta



    This corn and bacon pasta recipe serves eight to 10. (Published Wednesday, Sept. 6, 2017)

    Makes 8-10 servings.


    • 1 pound ditalini pasta - cooked in boiling salted water and drained
    • 1.5 cups reserved pasta cooking water
    • 6 ears corn cut off the cob
    • 6 slices bacon chopped
    • 3 cloves garlic minced
    • 1 pint grape tomatoes – cut in half
    • 1 cup pecorino Romano cheese
    • 1 tablespoon honey
    • Salt and pepper to taste
    • Hot sauce to taste
    • 1-2 tablespoons fresh chopped parsley


    • Cook the pasta in boiling salted water until cooked about 10 minutes.
    • Before straining remove 1.5 cups of pasta water and set aside. 
    • Drain pasta and let rest in the colander. In a large pot add the corn and chopped bacon and cook over medium high heat. 
    • Cook for about 7 minutes or until bacon and corn begins to caramelize. 
    • Add the garlic and tomatoes and cook for 2-3 minutes. Add the reserved pasta water and bring to a simmer. Add the pasta and cook for 2 minutes.
    • Stir in the cheese and honey. Adjust seasoning with salt and pepper and hot sauce to taste. Garnish with parsley.