Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Corn, Bacon, and Egg Pasta

Servings: 4

Soft-boiled egg yolks become part of the sauce for this summery riff on pasta carbonara.


  • Kosher salt
  • 4 large eggs
  • 12 oz. campanelle or similar pasta
  • 4 slices bacon
  • 2 Tbs. unsalted butter
  • 2 Tbs. chopped shallot
  • 1 Tbs. plus 1 tsp. chopped garlic
  • Large pinch crushed red pepper flakes
  • 4 cups corn kernels (from 4 to 5 medium ears)
  • Freshly ground black pepper
  • 2 oz. Parmigiano-Reggiano, finely grated (about 2 cups); more for serving
  • 1/4 cup chopped fresh flat-leaf parsley

Nutritional Information

  • Calories (kcal) : 710
  • Fat Calories (kcal): 200
  • Fat (g): 22
  • Saturated Fat (g): 9
  • Polyunsaturated Fat (g): 3.5
  • Monounsaturated Fat (g): 7
  • Cholesterol (mg): 220
  • Sodium (mg): 1020
  • Carbohydrates (g): 100
  • Fiber (g): 8
  • Sugar (g): 9
  • Protein (g): 31


  • Bring a 6-quart saucepan of well-salted water to a boil. Have a bowl of ice water ready. Add the eggs to the boiling water, and cook for 6 minutes. Use a slotted spoon to transfer the eggs to the ice water. Return the water to a boil. Boil the pasta according to package directions until al dente.
  • Meanwhile, in a 12-inch skillet, cook the bacon over medium heat until crisp, 6 to 8 minutes. Transfer to paper towels to drain and cool. Add the butter to the bacon fat in the skillet, and let it melt. Add the shallot, garlic, and pepper flakes, and cook, stirring occasionally, until the shallot is tender, about 2 minutes. Add the corn, season with salt and pepper, and cook until tender, 3 to 4 minutes.
  • With a slotted spoon, transfer the pasta to the skillet. Crumble in the bacon, add the cheese, toss, and keep warm over low heat. Add a little of the pasta cooking water if it seems dry.
  • Reheat the eggs for 1 minute in the hot water,  then carefully peel. Divide the pasta among 4 wide, shallow bowls. Top with an egg, split it open, and season with salt and pepper. Sprinkle with parsley and additional cheese, and serve.


Rate or Review

Reviews (3 reviews)

  • User avater
    ArturoVBurns | 02/13/2019

    Very inspiring video corn, egg pasta.

  • faye49 | 05/31/2018

    Easy to make and everyone loved it, the combination of ingredients made it a rich and satisfying dinner. I've made it twice, once with fresh corn cut off the cob and once with frozen corn, both were really good but the fresh corn was a little sweeter and more tender.

  • IL | 09/19/2016

    I used premium ingredients, including die-cut pasta and double smoked bacon (twice the amount stated) but this was just OK. Something was lacking in terms of flavour and I am not sure that I will make it again.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial