How do I cut the kernels from the corn?

Spread a clean kitchen towel on the counter to catch any runaway kernels, then place a shallow bowl on top. Hold one end of the corn upright in the bowl and use a sharp paring knife to slice the kernels from the cob. Turn the corn and continue until all the kernels are removed.

Why should I save the pasta water? Won't it make this watery?

Pasta releases starch as it cooks, creating the perfect water for bringing a light sauce together. Here, a splash of that salty, starchy water combines with the butter and bacon drippings to coat the pasta without making it watery.

Can I leave out the bacon to make this vegetarian?

You can (sob!)...use a tablespoon or so of olive or canola oil to cook up the spinach since you won't have the bacon drippings.

Can I use frozen corn?

Yes! Substitute about 1½ cups of thawed frozen corn for the fresh corn kernels. Drain it well before adding it to the skillet.

Can I make this pasta ahead of time?

This pasta is best served right away while the sauce is silky and the bacon is crisp. Leftovers will keep in the refrigerator for up to three days; reheat them gently with a splash of water and add the ricotta just before serving.

Have a question that I didn't cover?

Drop it in the comments section below and I will answer pronto!

Corn and Bacon Pasta

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This easy recipe for corn and bacon pasta captures the fresh flavors of the season in one quick supper. With a little ricotta cheese on top!

Author: Kate Morgan Jackson
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 1x
Category: Dinner
Method: Stovetop
Cuisine: American

Ingredients

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8 ounces short pasta (campanelle, penne, bow-tie, etc)
6 slices thick cut bacon, cut into 1 inch pieces
Kernels from 2 ears of corn
4 cups baby spinach
2 tablespoons butter
1 cup fresh ricotta (optional)
Salt and pepper

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Instructions

Cook pasta according to directions. Scoop out a cup of pasta water before you drain it.
While the pasta is cooking, saute bacon in a large deep skillet until crispy. Remove and set aside, leaving drippings in the skillet.
Add the spinach to the skillet and cook over medium heat until wilted. Add pasta and corn and saute until warmed through. Add butter and just enough pasta water to make a light sauce and toss again. Stir in bacon, and season to taste with salt and pepper.
Divide among plates and top with ricotta and more pepper if you like. Enjoy!

Notes

Short pasta: Choose a shape with plenty of curves and crevices to catch the corn and bacon. Campanelle, bow-ties, penne, rotini or orecchiette are all great choices.

Bacon: Thick-cut bacon gives you the best crispy, meaty pieces. Save those flavorful drippings in the skillet—they become part of the sauce!

Corn: Fresh corn is especially delicious here during the summer. You can substitute about 1½ cups of thawed frozen corn when fresh corn isn’t available.

Baby spinach: Baby spinach wilts quickly and doesn’t need any chopping. Regular spinach will also work; remove any tough stems and roughly chop the leaves first.

Butter: Butter combines with the bacon drippings and starchy pasta water to make the light, silky sauce.

Ricotta: This is optional, but highly recommended! A generous spoonful of creamy ricotta on top adds a cool, luxurious finish to the warm pasta.

Salt and pepper: Taste before adding salt, since the bacon and pasta water are already salty. A generous grinding of fresh black pepper is perfect here.

Find it online: https://www.framedcooks.com/corn-and-bacon-pasta/