Tomato Corn Pasta with Bacon Cream Sauce
Sweet summer corn, juicy tomatoes, crispy bacon, and a silky Parmesan cream sauce make this the kind of pasta you'll crave all season long. It's an easy weeknight dinner that feels restaurant-worthy while letting fresh summer produce shine.
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This five-step tomato corn pasta with bacon cream sauce is the perfect way to make the most of peak summer produce. Born and raised in NJ, I’m obsessed with recipes that help seasonal veggies shine—and this dish certainly hits the mark! Sweet corn, juicy tomatoes, crispy bacon, and a rich Parmesan cream sauce come together in a quick, restaurant-quality pasta that’s packed with fresh flavor. It’s an easy weeknight dinner that’s equally fitting for entertaining, especially when fresh corn and tomatoes are in season. For another seasonal dinner option, try my summer lobster and corn rigatoni or this roasted cod with tomatoes and corn.
Why You’ll Love This Recipe
- Celebrates summer produce – Fresh sweet corn and ripe tomatoes bring bright, seasonal flavor to every bite.
- Rich yet balanced – Crispy bacon and a creamy Parmesan sauce complement the fresh vegetables without overpowering them.
- Ready for weeknights – This impressive pasta comes together in about 30 minutes, making it ideal for busy evenings.
Key Ingredients in This Recipe
- Cherry tomatoes – Cherry tomatoes are a small, juicy variety of tomato with a thicker skin. They are much sweeter than other varieties of tomatoes. I found heirloom cherry tomatoes though regular cherry tomatoes can be used instead.
- Corn – I love making the most of sweet summer corn picked up from local farm stands. When buying ears corn, look for a bright green husk that is tight around the corn. Feel the kernels through the husk, they should be plump. (I like to peel back a section of the husk to double check the kernels.) Look at the tassel (the strings at the top), it should be yellow or light brown – it should have a sweet smell.
- Bacon – The bacon is added to a cold pan so that it cooks evenly and the fat has rendered. The rendered bacon fat is used as a flavorful and rich base for the cream sauce. I like the smokiness the applewood smoked bacon adds, though it can easily be substituted with pancetta in this recipe.
- Bechamel sauce – Bechamel sauce is made from a roux base. Flour is cooked in butter to reduce the flavor of the flour in the sauce. It’s then simmered with whole milk to make a thick, creamy sauce for the pasta.
- Pasta – Twisted pasta shapes like fusilli or strozzapreti, as well as shell-like shapes, are great for light creamy sauces such as this one. I like using lumache pasta though it can be difficult to find. It’s a shell-shaped pasta named after a snail shell that has a pinched end which works to trap sauce in the tubes.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
Cook the corn until it’s just tender and the tomatoes are just beginning to burst. Overcooking either ingredient can dull their fresh flavor and prevent them from adding the bright, seasonal contrast that makes this pasta stand out.
Swaps and Substitutions
- Pasta: Bucatini, fusilli, strozzapreti, or rigatoni all work well in this creamy sauce.
- Fresh corn: Frozen corn can be substituted when fresh corn isn’t in season. Thaw and pat dry before cooking.
- Cherry tomatoes: Grape tomatoes or diced Roma tomatoes make great alternatives.
- Bacon: Pancetta or diced prosciutto can be substituted for a similar savory flavor.
- Parmesan: Pecorino Romano offers a slightly saltier, sharper finish.
- Fresh basil: Fresh parsley or chives can be used for a different herbaceous flavor.
How to Make Tomato Corn Pasta with Bacon Cream Sauce (Step-by-Step)
Add the strips of bacon to a large sauté pan and heat over medium heat. Cook the bacon until the fat is rendered and the bacon is crispy, about 5 minutes. Use a slotted spoon to remove the bacon, reserving as much fat in the pan as possible, about 6 tablespoons.
Add the butter and allow to melt then add the corn and cook until the kernels are tender about 5 minutes. Next, add the tomatoes and garlic, cooking, stirring occasionally, until the tomatoes have softened and some of the juice has evaporated, about an additional 5 minutes.
Add the flour and stir to combine. Let the roux cook for a minute until a pale golden brown. Add the milk, stirring to incorporate. Bring the mixture to a boil then lower the heat to medium-low. Cook, stirring occasionally, until the sauce coats the back of a spoon, about 5 minutes. Stir in the basil.
Bring a large pot of water to the boil; add the salt and bring back to the boil. Add the pasta to the boiling water and cook, stirring occasionally, until al dente, about 10 minutes. Drain the pasta and return to the pot. Pour the cream sauce over the pasta and half the bacon, stirring to combine.
Divide among warmed pasta bowls and top with the remaining bacon. Serve immediately.
How to Serve This Recipe
- With bread: Serve with garlic bread or a crusty baguette for soaking up the creamy sauce.
- With salad: Pair with a simple arugula salad, Caesar salad, or mixed greens dressed with lemon vinaigrette.
- For entertaining: Finish with extra grated Parmesan, fresh basil, and cracked black pepper before serving.
- With wine: Pair with a crisp Sauvignon Blanc, Pinot Grigio, or lightly oaked Chardonnay.
- For summer dinners: Serve alongside grilled vegetables or grilled chicken for an even heartier meal.
How to Store This Recipe
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- To reheat: Warm gently in a skillet over low heat with a splash of cream, milk, or reserved pasta water to loosen the sauce.
- Freezer: Freezing is not recommended, as cream-based sauces can separate after thawing.
- Make ahead: Prep the bacon, corn, and tomatoes ahead of time so the pasta comes together quickly before serving.
FAQ – Frequently Asked Questions
Can I use frozen corn in tomato corn pasta with bacon cream sauce?
Yes. Frozen corn is a great substitute when fresh corn isn’t available. Thaw and pat it dry before cooking for the best texture.
What pasta is best for tomato corn pasta with bacon cream sauce?
Long pasta shapes like bucatini, linguine, fettuccine, and spaghetti work especially well because they hold the creamy sauce, though short pasta like rigatoni is also delicious.
Can I make tomato corn pasta with bacon cream sauce ahead of time?
This recipe is best served immediately, but leftovers keep well in the refrigerator for up to 3 days. Reheat gently with a splash of cream or milk to restore the sauce’s creamy consistency.
Can I make tomato corn pasta with bacon cream sauce without bacon?
Yes. Omit the bacon for a vegetarian version or substitute sautéed mushrooms for additional savory flavor. You can also use pancetta or prosciutto if preferred.
Other Recipes to Try
If you loved this easy-to-make pasta dish, take a look at the following recipes that highlight the best of summer:
- Creamy Tomato Bacon Pasta
- Summer Lobster and Corn Pasta
- Elote-style Sweet Corn Ravioli in a Chili Butter Sauce
Tried it? Loved it? Tweaked it? Leave a review below and tell me how it went – I’m all ears (and always hungry).
Tomato Corn Pasta with Bacon Cream Sauce
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Ingredients:
- 1 pound thick-cut bacon, cut into 1”-wide strips
- 2 tablespoons unsalted butter
- 2 ears yellow corn, kernels cut off the cob (about 2 cups of kernels)
- 1½ cups heirloom cherry tomatoes, halved
- 3 cloves garlic, chopped
- 2 tablespoons all-purpose flour
- 1½ cups whole milk
- 2 tablespoons chopped basil
- Kosher salt, as needed
- ½ pound lumache pasta (or other twisted or shell pasta)
Instructions:
- Add the strips of bacon to a large sauté pan and heat over medium heat. Cook the bacon until the fat is rendered and the bacon is crispy, about 5 minutes. Use a slotted spoon to remove the bacon, reserving as much fat in the pan as possible, about 6 tablespoons.
- Add the butter and allow to melt then add the corn and cook until the kernels are tender about 5 minutes. Next, add the tomatoes and garlic, cooking, stirring occasionally, until the tomatoes have softened and some of the juice has evaporated, about an additional 5 minutes.
- Add the flour and stir to combine. Let the roux cook for a minute until a pale golden brown. Add the milk, stirring to incorporate. Bring the mixture to a boil then lower the heat to medium-low. Cook, stirring occasionally, until the sauce coats the back of a spoon, about 5 minutes. Stir in the basil.
- Bring a large pot of water to the boil; add the salt and bring back to the boil. Add the pasta to the boiling water and cook, stirring occasionally, until al dente, about 10 minutes. Drain the pasta and return to the pot. Pour the cream sauce over the pasta and half the bacon, stirring to combine.
- Divide among warmed pasta bowls and top with the remaining bacon. Serve immediately.
Notes:
Cook the corn until it’s just tender and the tomatoes are just beginning to burst. Overcooking either ingredient can dull their fresh flavor and prevent them from adding the bright, seasonal contrast that makes this pasta stand out.
Nutrition:
Calories: 854kcal | Carbohydrates: 62g | Protein: 27g | Fat: 55g | Saturated Fat: 21g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 22g | Trans Fat: 0.4g | Cholesterol: 101mg | Sodium: 803mg | Potassium: 749mg | Fiber: 3g | Sugar: 10g | Vitamin A: 775IU | Vitamin C: 17mg | Calcium: 145mg | Iron: 2mg
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