Fettuccine with Bacon and Corn

(from castro15’s recipe box)

Categories: Pasta


  • 6 strips bacon
  • 16 oz. fettuccine
  • Raw kernels for 3 ears of corn
  • 1 cup grated Parmesan
  • Chopped basil
  • Black pepper
  • More Parmesan


  1. Fry bacon until crisp, reserving about 2 tbsp. of the drippings. Crumble; set aside.

  2. Cook fettuccine as directed. Drain, reserving 3/4 cup of the pasta water.

  3. Return the pasta to the pot. Add the bacon, drippings, corn kernels and grated Parmesan.

  4. Toss to combine, adding a bit of the pasta water if it seems too dry.

  5. Divide into bowls. Top each portion with basil, pepper and more Parmesan.

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