Creamy Bacon & Corn Pasta
Creamy Bacon & Corn Pasta
Ingredients
- 1 cooking bacon
- 1 large leek
- 1 bag frozen sweetcorn
- 1 creme fraiche
- 1 pasta, of choice (farfalle recommended)
- 1 fresh chives
- 1/4 cup pasta water, as needed
Instructions
- 1
Place a pan on the hob and heat it over medium-high heat.
⏱️ 1 min
- 2
Add the cooking bacon to the hot pan and fry it off until crispy and cooked through. Remove bacon from pan and set aside, reserving a small amount of rendered fat in the pan.
⏱️ 7 min
- 3
While the bacon is cooking, finely chop the large leek.
⏱️ 3 min
- 4
Add the chopped leek to the pan with the reserved bacon fat and continue to cook, stirring occasionally, until softened, about 5-7 minutes.
⏱️ 7 min
- 5
Add the frozen sweetcorn to the pan with the softened leeks. Stir to combine and cook for 3-5 minutes until heated through.
⏱️ 5 min
- 6
Return the cooked bacon to the pan. Add the creme fraiche to the pan, incorporating it with the other ingredients. Stir well.
⏱️ 2 min
- 7
Add a splash of pasta water (about 1/4 cup to start) to the pan to help create the desired sauce consistency. Stir the sauce well to combine the creme fraiche and pasta water with the cooked bacon, leeks, and sweetcorn.
⏱️ 2 min
- 8
Add the cooked pasta of choice (farfalle is preferred) to the pan. Stir the cooked pasta thoroughly into the sauce and other ingredients until evenly coated.
⏱️ 2 min
- 9
Finely chop the fresh chives.
⏱️ 1 min
- 10
Add the chopped fresh chives to the pasta in the pan. Give a final stir to integrate the chives.
⏱️ 1 min
- 11
Portion the creamy bacon and corn pasta into meal prep containers for easy lunches.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Bacon & Corn Pasta
- 1 cooking bacon
- 1 large leek
- 1 bag frozen sweetcorn
- 1 creme fraiche
- 1 pasta, of choice (farfalle recommended)
- 1 fresh chives
- 1/4 cup pasta water, as needed
Instructions
- 1
Place a pan on the hob and heat it over medium-high heat.
⏱️ 1 min - 2
Add the cooking bacon to the hot pan and fry it off until crispy and cooked through. Remove bacon from pan and set aside, reserving a small amount of rendered fat in the pan.
⏱️ 7 min - 3
While the bacon is cooking, finely chop the large leek.
⏱️ 3 min - 4
Add the chopped leek to the pan with the reserved bacon fat and continue to cook, stirring occasionally, until softened, about 5-7 minutes.
⏱️ 7 min - 5
Add the frozen sweetcorn to the pan with the softened leeks. Stir to combine and cook for 3-5 minutes until heated through.
⏱️ 5 min - 6
Return the cooked bacon to the pan. Add the creme fraiche to the pan, incorporating it with the other ingredients. Stir well.
⏱️ 2 min - 7
Add a splash of pasta water (about 1/4 cup to start) to the pan to help create the desired sauce consistency. Stir the sauce well to combine the creme fraiche and pasta water with the cooked bacon, leeks, and sweetcorn.
⏱️ 2 min - 8
Add the cooked pasta of choice (farfalle is preferred) to the pan. Stir the cooked pasta thoroughly into the sauce and other ingredients until evenly coated.
⏱️ 2 min - 9
Finely chop the fresh chives.
⏱️ 1 min - 10
Add the chopped fresh chives to the pasta in the pan. Give a final stir to integrate the chives.
⏱️ 1 min - 11
Portion the creamy bacon and corn pasta into meal prep containers for easy lunches.
⏱️ 2 min