Creamy Corn Basil Pasta

** I actually wrote this post yesterday, but I unfortunately was not able to get a wifi signal which would allow me to upload my photos. Soooo, let's just pretend that I wrote this today.  OK?  Great!**

Fun fact:  I'm writing this as I'm sitting on a train from London to Scotland.  Woohoo!  I just spent a few well-needed vacation days exploring London and sight-seeing.  Now I'm off to experience Scotland for the first time!  Oh.  Yeah.  There will be another post to recap this trip, but more to come on that later.

At this current time, I'm sipping tea and / for castles outside my train window.  Did I mention that I'm eating a virtual TON of food?  Because I am.  Fish and chips, puddings, Indian food, desserts, etc…It’s been one food experience after the next and I’m not mad at it.  The temperature has been sort of temperamental.  The first day was sunny and scorching hot, while the following days exhibited highs of mid-to-low 60’s.  Thankfully I was prepared for both types of weather.  I am definitely missing the last days of summer in the US though!

Before I left home for this UK trip, I whipped up a recipe for Creamy Corn Basil Pasta that is just scrumptious!  I’m going to have to make this more often in order to make it through the dog days of winter.  You know it.  Winter is coming!  Ugh.  At least we can snuggle up at home and continue to experience bites of summertime.

Creamy Corn Basil Pasta
makes 4-6 servings

Print Recipe

  • 12 ounces uncooked pasta (or 1 1/2 cups - I used macaroni noodles)
  • 1-2 tablespoons olive oil
  • 4 strips bacon
  • 2 ears corn, cut off the cob
  • 2 cloves garlic, minced
  • pinch red pepper flakes
  • 1/2 cup heavy cream
  • 2 heaping tablespoons fresh pesto
  • 1/2 cup grated Parmesan, plus more for serving
  • 1/3 cup fresh basil, roughly chopped

1) Bring a large pot of well-salted water to a boil. Cook pasta according to the package directions. Drain, reserving 1/2 cup of pasta water.

2) Bake the bacon, according to instructions here.  Alternately, you can cook the bacon on the stove in a large saucepan, and then use the leftover bacon grease for the next step.

3) If the bacon was sauteed on the stove, add 1 tablespoon of olive oil to the pan.  If baking the bacon, add 2 tablespoons olive oil to a large saucepan.  Once heated, add the corn to the pan and cook until softened, about 2-3 minutes.

4) Toss in the garlic and red pepper flakes.  Cook for one minute.

5) Slowly pour in the heavy cream and stir in the pesto.  Simmer this mixture for 6-8 minutes, or until the sauce thickens slightly.

6) Pour the cooked pasta into the creamy sauce and stir in the Parmesan cheese.  Toss to coat the pasta in the sauce.  If the sauce is too thick, use a little bit of the reserved pasta water to thin it out.

7) Chop up the bacon.  Add the bacon and basil leaves to the pasta dish and stir to incorporate.  Sprinkle freshly shaved Parmesan on top.  Serve immediately.

--slightly adapted from Creamy Corn Basil Pasta