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Smokey bacon and sweetcorn pasta recipe

Smokey bacon and sweetcorn pasta recipe


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  • Recipes
  • Ingredients
  • Pasta
  • Pasta types
  • Fusilli

Full of flavour pasta, a favourite of my family and friends. Very easy and economical to make and easy enough for midweek.

8 people made this

IngredientsServes: 4

  • 8 to16 rashers smokey bacon
  • 300g to 400g fusilli pasta
  • 1 tin Batchelors® low fat condensed chicken soup
  • 200ml semi-skimmed milk
  • 1 small tin sweetcorn
  • dried mixed herbs, to taste
  • 1 to 2 cloves garlic, crushed
  • salt and pepper, to taste
  • paprika, to taste
  • 400g grated cheese

MethodPrep:20min ›Cook:50min ›Ready in:1hr10min

  1. Grill the bacon until no longer pink and cut into small pieces when cooked.
  2. While the bacon is cooking, over a high heat bring a saucepan of water to the boil and add pasta. Simmer for approximately 12 minutes or as instructed on the packet. Drain.
  3. Preheat the oven to 200 C / Gas 6.
  4. In a bowl combine the tin of chicken soup and milk and stir.
  5. In an oven dish, combine the sweetcorn, dried mixed herbs, crushed garlic and sprinklings of salt, pepper and paprika. Add the pasta and bacon, then a handful of the cheese, mix well. Now add the soup and milk mixture and mix everything together. Sprinkle the remaining cheese over the top.
  6. Bake in the preheated oven for 25 to 30 minutes, or until the cheese is golden brown. Remove from the oven and serve.

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Chicken Bacon and Sweetcorn Pasta Bake Recipe

A creamy pasta bake, with chicken, bacon and sweetcorn. One of my favourite dishes.

  • chicken
  • bacon
  • cheese
  • pasta
  • cheesey
  • creamy
  • peppery
  • bake
  • chicken
  • bacon
  • cheese
  • pasta
  • cheesey
  • creamy
  • peppery
  • bake

Schedule your weekly meals and get auto-generated shopping lists.

  • 200g/8oz pasta (any you want, bow tie, macaroni or twists work well, though)
  • 1 pack of bacon (about six or eight rashers), cut into squares or strips
  • 1 chicken breast, cut into pieces
  • 1 can of sweetcorn
  • 225ml/8 fl oz milk
  • 1 can condensed chicken soup
  • 100g/4oz grated cheese
  • salt and pepper

Ingredients

  • 200g/8oz pasta (any you want, bow tie, macaroni or twists work well, though) shopping list
  • 1 pack of bacon (about six or eight rashers), cut into squares or strips shopping list
  • 1 chicken breast, cut into pieces shopping list
  • 1 can of sweetcornshopping list
  • 225ml/8 fl oz milkshopping list
  • 1 can condensed chicken soup shopping list
  • 100g/4oz grated cheeseshopping list and peppershopping list

How to make it

  • Preheat the oven to 200C.
  • Cook pasta for 10 minutes.
  • Meanwhile cook the bacon and chicken.
  • Mix the milk and soup together.
  • Place sweetcorn, bacon, chicken and pasta in an oven proof dish.
  • Pour sauce over, mix well, season and top with grated cheese.
  • Cook for 45 minutes, or until the cheese has melted and is golden.
  • Enjoy!
  • (Note: This dish can be made with or without the bacon or chicken, but obviously has to have one of them, for flavour. I recommend unsmoked bacon as smoked tends to make the dish rather more salty)
People Who Like This Dish 6
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  • just_racheUmea, SE
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The Cook

The Rating

It's a good light meal. Made this with smoked bacon. Not a problem with being too salty. Sauteed the chicken bits in bacon grease.

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Creamy Corn Pasta with Bacon and Scallions

This budget-friendly pasta dish is packed with color (and bacon!).

  1. Cook bacon in a large skillet on medium until crisp, about 7 minutes transfer to a paper-towel-lined plate. Break into pieces when cool.
  2. Meanwhile, bring a large pot of salted water to a boil. Add corn and cook 2 minutes. Transfer to a cutting board. Cook pasta per package directions in the same pot. Reserve 1 cup cooking water, then drain pasta.
  3. When corn is cool enough to handle but while pasta is still cooking, cut off kernels (you should have about 3 cups). Transfer 2 cups to a blender along with cheese, 3/4 cup pasta cooking water, and 1/4 teaspoon salt puree until very smooth.
  4. Toss pasta with corn puree, adding some reserved pasta water, 1 tablespoon at a time, if pasta seems dry. Fold in reserved corn, scallions, basil, and bacon. Serve sprinkled with additional cheese and basil and with hot sauce if desired.

PER SERVING 520 CALORIES, 10 G FAT (4 G SATURATED), 22 G PROTEIN, 415 MG SODIUM, 90 G CARB, 6 G FIBER


Preparation

  • Total Time 40 minutes
  • Preparation Time 20 minutes
  • Cooking Time 20 minutes
  • 400g pasta
  • 400g bacon
  • 1 packet of mushrooms
  • 2 onions
  • 750ml milk
  • 150g Gruyère cheese
  • 60g plain flour
  • 60g butter
  • 1 garlic clove (crushed)
  • 1 tsp nutmeg
  • 1 handful of parsley
  • Salt (to taste)
  • Pepper (to taste)
  • Oil (for frying)
  1. Preheat the oven to 210° C.
  2. Wash the onions and mushrooms and slice both finely. Wash and chop the parsley. Dice the bacon.
  3. Boil the kettle and cook the pasta in a large saucepan for 10 to 15 minutes.
  4. Meanwhile, brown the onions and crushed garlic in a medium-sized frying pan for two to three minutes.
  5. When the onions have softened, add the bacon and chopped mushrooms and fry for a further 10 minutes, until nicely browned.
  6. While the mushrooms and bacon are cooking, melt the butter in a saucepan over a low heat.
  7. When the butter has melted, add the flour, stirring vigorously to avoid lumps.
  8. When the butter and flour have formed a smooth paste, gradually pour in the milk, stirring continuously, until you have a thick creamy bechamel sauce.
  9. Season the sauce to taste with nutmeg, salt and pepper.
  10. Drain the cooked pasta and pour into a baking dish. Stir in the mushroom and bacon mix and season with a handful of parsley. Pour over the bechamel sauce and mix to combine.
  11. Grate the cheese and sprinkle over the pasta to form a thick topping.
  12. Bake in the oven for 20 minutes, until the cheese has melted and turned golden and crispy on top. Serve hot.

The trick to creating a smooth bechamel sauce is to stir consistently and vigorously. First combine the butter and flour, before adding the milk. Once you have a smooth paste and no dry flour remains, pour the milk in slowly, stirring all the time to make a thick, creamy sauce.


Chicken And Bacon Pasta Bake

Here&rsquos what you will need to make this recipe.

  • Chicken: either leftover roast chicken or rotisserie chicken or you can pan fry three chicken breasts.
  • Cheese Sauce: uses butter, flour, milk, cheese, mustard and garlic powder. Use a strong cheddar cheese (mature or vintage cheddar) for maximum yuminess.
  • Bacon lardons or pancetta cubes
  • Diced onions
  • Rigatoni or penne pasta &ndash or any shape you like!
  • Flat leaf parsley
  • Parmesan cheese

Creamy Corn Pasta with Bacon and Scallions

Brighten up weeknight pasta with corn, basil, and scallions to satisfy your summer comfort food cravings.

pecorino cheese, finely grated, plus more for serving

basil, torn, plus more for serving

  1. Cook bacon in a large skillet on medium until crisp, about 7 minutes transfer to a paper-towel-lined plate. Break into pieces when cool.
  2. Meanwhile, bring a large pot of salted water to a boil. Add corn and cook 2 minutes. Transfer to a cutting board. Cook pasta per package directions in the same pot. Reserve 1 cup cooking water, then drain pasta.
  3. When corn is cool enough to handle but while pasta is still cooking, cut off kernels (you should have about 3 cups). Transfer 2 cups to a blender along with cheese, ¾ cup pasta cooking water, and ¼ teaspoon salt puree until very smooth.
  4. Toss pasta with corn puree, adding some reserved pasta water, 1 tablespoon at a time, if pasta seems dry. Fold in reserved corn, scallions, basil, and bacon. Serve sprinkled with additional cheese and basil and with hot sauce if desired.

Nutritional Information (per serving): About 520 calories, 10 g fat (4 g saturated), 22 g protein, 415 mg sodium, 90 g carb, 6 g fiber


Skip the roux for this corn chowder recipe

Many corn chowder recipes use a roux (a cooked butter and flour paste) to thicken the broth and add body. This one doesn&rsquot. Instead, it&rsquos thickened with a vegetable purée (made from some of the simmered corn and potato soup) to give it the creamy texture and luscious mouth feel you expect. See how the broth and veg is transformed into a creamy, luscious puree? It&rsquos thick and viscous, giving body to the rest of the sweet corn chowder without the extra butter and flour from the traditional thickeners.


Honourable Mention: Gnocchi Bolognese

Our Gnocchi Bolognese is such a fan favourite we just couldn’t leave it out. Besides, what is a pasta list without a little gnocchi anyways? These little pillowy potato dumplings are crispy and doused in a delicious tomato sauce with a secret healthy ingredient that goes undetected by picky eaters. It’s something truly out of this world. Do yourself a favour and try this recipe. You’ll thank us later.

If you loved our best pasta recipes as much as we do, you NEED to check out our taco favourites. The Best Taco Recipes are just a click away.


Spicy Corn Carbonara

Imagine a plate of pasta that&rsquos lusciously creamy, but not heavy. Sound like a contradiction? When you try this perfectly satisfying Spicy Corn Carbonara, you'll see what we mean. (And did we mention it's ready in under an hour?)

½ teaspoon crushed red pepper flakes

16 ounces bucatini (or spaghetti or linguine)

½ cup grated Parmesan cheese

Freshly ground black pepper

1. Cut the corn off the cob with a sharp knife. Transfer kernels to a bowl and firmly scrape the knife against the cob to release any liquid. Discard the cobs.

2. Heat a large skillet over medium heat. Add the bacon and cook until the fat has rendered and it&rsquos very crisp, 5 to 6 minutes. Remove the bacon from the pan with a slotted spoon and drain on paper towels.

3. Add the red onion and cook, stirring occasionally, until it&rsquos tender, about 4 minutes. Add the corn and garlic and cook until the garlic is fragrant, about 3 minutes. Season with the salt and red pepper flakes and reserve over low heat.

4. Bring a large pot of salted water to a boil over medium-high heat. Add the pasta and cook until al dente, 8 to 10 minutes. Scoop out and reserve 1 cup of the pasta water, then drain the pasta.

5. Stir the pasta water into the corn mixture. Raise heat to medium and bring the liquid to a gentle simmer. Add the pasta to the skillet and toss to combine.

6. In a small bowl, whisk together the egg yolks and cream. Add to the skillet and toss well to coat. Add the Parmesan, plenty of black pepper and reserved bacon and toss to combine. Garnish with the chives.


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