Go Back
–+ servings
Creamy corn and bacon pasta in a sauce pan with parsley.

Easy One Pot Creamy Corn Pasta

This creamy one-pot corn pasta is perfect for busy weeknights. Use fresh or frozen corn for convenience. The savory bacon and sweet corn blend in a rich sauce, garnished with basil and parsley for a family favorite.
5 from 4 votes
Print Pin
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 Servings
Author: Deborah Rainford

Ingredients

  • 8 oz spaghetti
  • 4 slices bacon, chopped
  • 1 cup fresh or frozen corn
  • 1 cup heavy cream
  • 1 cup chicken broth
  • 1 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 small onion, finely chopped
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • Fresh basil, chopped (for garnish)
  • Fresh parsley, chopped (for garnish)

Instructions

Cook the Bacon:

  • In a large pot or deep skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.

Sauté Aromatics:

  • Add olive oil to the pot with the bacon fat. Sauté the chopped onion and minced garlic until fragrant and translucent, about 2-3 minutes.

Cook Corn:

  • Stir in the corn and cook for another 2-3 minutes, until tender. If using frozen corn, cook until heated through.

Add Liquid Ingredients:

  • Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a simmer.

Cook Pasta:

  • Add the spaghetti to the pot, ensuring it's submerged in the liquid. Cook, stirring occasionally, for 10-12 minutes or until the pasta is al dente and the sauce has thickened.

Finish with Cheese:

  • Stir in the grated Parmesan cheese until melted and the sauce is creamy. Season with salt and pepper to taste.

Combine and Garnish:

  • Add the cooked bacon back to the pot and mix well. Serve the pasta hot, garnished with fresh basil and parsley.

Notes

  • Bacon Substitutes: For a healthier option, consider using turkey bacon.
  • Vegetarian Version: Skip the bacon and use vegetable broth instead of chicken broth.
  • Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of cream or broth to loosen the sauce if needed.
  • Add-Ins: For extra flavor, consider adding a pinch of red pepper flakes or a squeeze of lemon juice before serving.
  • Fresh vs. Frozen Corn: Fresh corn adds a nice crunch, but frozen corn is just as good and convenient.

Nutrition

Calories: 442kcal | Carbohydrates: 43g | Protein: 11g | Fat: 25g | Saturated Fat: 12g | Cholesterol: 69mg | Sodium: 402mg | Potassium: 332mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1000IU | Vitamin C: 10.8mg | Calcium: 58mg | Iron: 1.5mg
Loved this recipe?Tag @salted_mint on Instagram! Did You Make This Recipe? Please leave a comment below or pin it to your Pinterest account!