Bacon Pasta with Corn and Basil

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5 from 1 review

This light, summery bacon pasta is loaded with tons of creamy corn, fresh basil, and vine-ripe tomatoes, tossed in a simple white wine cream sauce and topped with crispy, pan fried bacon. It takes just 25 minutes to throw together and is a great way to use up all those summer veggies!


  • 16 oz. linguine
  • 16 oz. thick cut bacon, diced
  • 1 shallot, diced
  • 4 cloves garlic, thinly sliced
  • 1 teaspoon dried oregano
  • 1/4 cup white wine
  • 1 (15.25 oz.) can corn, drained
  • 1/2 cup heavy cream
  • 1 cup halved grape tomatoes
  • 1/2 cup julienne cut fresh basil
  • Kosher salt
  • fresh cracked pepper


  1. Cook pasta just until al dente, according to package directions. Toss in olive oil and season to taste with salt and pepper.
  2. Meanwhile, heat a large saute pan over medium heat. Add bacon and cook until crispy. It will get foamy - this is okay! Remove the pan from heat and allow the foam to subside. Stir occasionally to help the bacon grease cool.
  3. Use a slotted spoon to transfer the cooked bacon to a paper towel-lined plate. Remove about 3 tablespoons of bacon grease and discard, but leave the rest in the pan and return to medium-low heat. There should be enough grease to create a moderate layer across the bottom of the pan.
  4. Add shallots along with a couple pinches of salt and pepper and cook, stirring frequently for 1 minute.
  5. Add garlic and oregano, and cook, stirring frequently for another minute.
  6. Add white wine to deglaze, scraping all the yummy bits off the bottom of the pan. Let the wine reduce for 2-3 minutes.
  7. Stir in corn and heavy cream along with a couple large pinches of salt and pepper.
  8. Reduce heat to low and gently simmer for about 2 minutes.
  9. Add cooked pasta and toss to coat evenly and cook for 1-2 minutes or until pasta is warmed through.
  10. Stir in crispy bacon and tomatoes. Add basil and grated Parmesan cheese if desired and enjoy!