Corn and Bacon Pasta

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.
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