Simple Creamy Bacon and Corn Rigatoni
Equipment
- Large pot
- Large skillet
- Colander
Ingredients
- 12 ounces rigatoni pasta
- 8 slices bacon, chopped
- 2 cups frozen corn kernels
- 3 cloves garlic, minced
- 1 cup heavy cream
- 3/4 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Instructions
- Bring a large pot of salted water to a boil and cook the rigatoni according to package directions until al dente. Drain the pasta and set it aside.
- While the pasta cooks, place the chopped bacon in a large skillet over medium heat. Cook until the bacon turns crispy, then remove it with a slotted spoon and leave about 2 tablespoons of bacon fat in the pan.
- Add the minced garlic to the skillet and cook for 30 seconds until fragrant. Stir in the frozen corn and cook for 2 minutes.
- Pour the heavy cream into the skillet. Add the salt, black pepper, and Parmesan cheese. Stir until the cheese melts and the sauce thickens slightly, about 2 minutes.
- Add the drained rigatoni and cooked bacon to the skillet. Toss everything together until the pasta is evenly coated. Sprinkle with fresh parsley before serving.
Notes
Cook the bacon until quite crisp so it keeps its texture once mixed into the creamy sauce. If the sauce thickens too much after sitting, add a small splash of pasta water or milk when reheating. Leftovers store well in the refrigerator for up to two days and warm gently on the stovetop.
Course: Main Course
Cuisine: American
Equipment: Large pot, Large skillet, Colander
Cuisine: American
Equipment: Large pot, Large skillet, Colander