Ingredients
Scale
- 8 oz penne pasta
- 4 slices bacon, chopped
- 1 cup fresh or frozen corn
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/2 medium onion, diced
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Start by cooking the penne pasta according to package instructions in a large pot of salted boiling water. Drain and set aside when al dente.
- In a large skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon and set it on a paper towel to drain, leaving the grease in the pan.
- Add the diced onion and minced garlic to the same skillet. Sauté until the onion becomes translucent, about 3-4 minutes.
- Stir in the corn and cook for another 2-3 minutes. Then, reduce the heat and pour in the heavy cream, stirring well.
- Add the grated Parmesan cheese, and mix until melted and combined. Season with salt and pepper to taste.
- Finally, toss the cooked penne and crispy bacon into the creamy mixture. Stir until everything is well coated. Cook for an additional 1-2 minutes to heat through.
- Serve hot, garnished with fresh parsley if desired!
- Prep Time: 10
- Cook Time: 20