Corn bacon and Parmesan pasta from Smitten Kitchen by Deb Perelman

  • scallions
  • basil
  • Parmesan cheese
  • chives
  • corn on the cob
  • bacon
  • cooked pasta of your choice

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • stockholm28 on June 13, 2020

    I enjoyed this. It is a fairly quick skillet pasta dish and easy to scale down.

  • adrienneyoung on August 17, 2018

    Not a fan. I found it rich and sweet: not super-interesting to eat, and pretty heavy for a hot summer evening. That could have been because of the quality of the corn: it is one of those ultra sweet varieties that is showing up more and more at my farmers’ market. Not the best, but it’s what we can get. Maybe with something acidic to offset? Tomatoes?

  • Rutabaga on August 08, 2018

    It's very simple, but this is a great combination, especially with fresh sweet corn. Tomatoes or herbs would be a lovely addition. I used a small amount of pepper Jack since I was out of Parmesan.

  • BeckyLeJ on October 28, 2017

    This is quick, incredibly tasty, and makes for a perfect summer supper!

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