Spaghettini with Corn & Bacon


2 large ears ripe sweet corn
8 ounces spaghettini (or other thin pasta)
3 tablespoons unsalted butter
3 strips thick-cut bacon (or pancetta), cut into 1/4-inch pieces
1/2 cup heavy cream
1-2 tablespoons minced summer savory and/or chives
Kosher or sea salt
Freshly ground black pepper
1/4 cup freshly grated Parmigiano-Reggiano cheese


Remove husks and silk from corn ears. Slice off kernels, cutting close to the cob with a sharp knife to get 2 cups’ worth.

Boil spaghettini in a large pot of salted water until just cooked through and still al dente (tender but firm); don’t overcook.

Drain pasta, reserving about ½ cup cooking water.

While pasta boils, melt butter in a large sauté pan over medium heat.

Toss in bacon pieces; cook 2-3 minutes, stirring, until they begin to sizzle and fat is rendered.

Add corn and sauté over medium heat 5-7 minutes or more, stirring pan often, until kernels start to take on a roasted color.

Pour reserved water into pan and stir. Add cream and herbs; stir well.

Bring to a boil; cook a few minutes, until slightly thickened, about 3 minutes. Season with salt and pepper.

Turn off heat. Pour drained spaghettini into pan, add cheese, and toss thoroughly.


4 servings

Preparation Time

20 Minutes

Total Time

40 Minutes

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Corn, bacon, and pasta.

Corn, bacon, and pasta. Nothing could be better. I am going to cut this to a 2 servings and will enjoy. Thank you.