Sweet Summer Corn and Pancetta Pasta

This easy-to-make, kid-friendly fresh corn and pancetta pasta recipe is perfect for those hot summer nights when you don’t feel much like cooking! It’s made with sweet summer corn, fresh herbs, and salty delicious pancetta and Parmesan cheese. And it’s ready in just 20 minutes!

Corn and Pancetta Pasta Recipe

This recipe might seem basic. But don’t be fooled by the simple ingredients in this recipe. The fresh corn and herbs, along with the pancetta and the cheese, give the dish all the super yummy, fresh flavors of summer. But with minimal work.

And this pasta dish is also perfect for using up any fresh herbs you may have on hand.

Here’s what you’ll need.

Corn and Pancetta Pasta Recipe Ingredients

• PASTA: Any variety will work.
• FRESH CORN: I love to make this dish in summer when the corn is fresh and sweet. If you’re craving it when corn is out of season, you can use frozen corn kernels. I prefer white corn but yellow will work too.
• PANCETTA: I prefer to use pancetta in this recipe. And if you’re in a pinch, you can buy pre-chopped pancetta at grocery stores like Trader Joe’s and Whole Foods. You can also use bacon.
• SCALLIONS
• FRESH PARMESAN CHEESE
• SALT & PEPPER
• FRESH BASIL & CHIVES
• OPTIONAL ADD-INS: If you’d like to add in more summer produce, go for it! Sweet cherry tomatoes, zucchini, and/or lima beans (aka broad beans) would be delicious in this dish.

Step-By-Step Instructions:

• MAKE THE PASTA: Make the pasta per the package instructions, reserving a cup of pasta water.
• SAUTÉE THE PANCETTA: While the pasta is cooking, sautée the pancetta over medium-high heat in a large skillet. Cook while stirring often until the pancetta is evenly brown and crisp (but not burned). Remove from the pan with a slotted spoon and transfer to a plate covered with a paper towel.
• COOK THE CORN: Shave the corn kernels off the cobs and then add them to the pan with the leftover rendering of the crispy meat. Season with salt and pepper to taste. Cook until the corn is just cooked crisp-tender (not mushy), about 2-3 minutes.
• ADD THE COOKED PASTA, PANCETTA, WATER, SCALLIONS & CHEESE: Once the corn is cooked, add the cooked pasta back to the pan. Stir in some of the reserved pasta water, the scallions, and Parmesan cheese. Toss until pasta and ingredients are combined, about 1-2 minutes, adding more of the pasta water if needed. Adjust salt and pepper to taste.
• SERVE: Transfer the pasta to a serving bowl or individual dishes and top with fresh herbs. Serve with additional cheese if desired.

Recipe Tips:

• PASTA OPTIONS: You can use any pasta you like!
• CAN I USE BACON INSTEAD OF PANCETTA? Yes! It may taste a little smokier but it will be just as yummy.
• OPTIONAL VEGETABLE ADD-INS: If you’re in the mood, you can add in other vegetables. Sautéed zucchini would be great in this dish or roasted cherry tomatoes (I added yellow roasted cherry tomatoes here).
• STORAGE: This pasta is best served shortly after making. But it will last stored in the refrigerator, covered, for a day or two. Just be careful when heating it up so that you don’t dry it out.

Looking for more easy recipes for summer? Try these!

Grilled Salmon Bowls with Tzatziki Sauce
Grilled Shrimp Salad with Corn and Avocado
Zucchini and Caramelized Onion Tart
The Easiest Summer Corn Soup
The Best Vanilla Peach Cake with Marscapone Frosting
Refreshing Gin Mojito with Empress Gin

Corn and Pancetta Pasta

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• Author: Laura | Growing Up Cali
• Total Time: 25 minutes
• Yield: 2–4 servings 1x

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Description

Get dinner on the table in under 20 minutes with this easy sweet summer corn and pancetta pasta!

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Ingredients

Units USM Scale 1x2x3x

• 1 pound dried pasta
• 8 ounces pound chopped pancetta (or bacon)
• 4 ears of fresh corn, shucked and kernels cut from cob (about 1 1/2 cups or more if you like)
• Salt and freshly ground black pepper, to taste
• 2–3 scallions, thinly sliced
• 2/3 cup finely grated parmesan
• Fresh basil and chives, chopped (to taste)
• Optional additions: cooked zucchini or cherry tomatoes or vegetables of your choice.

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Instructions

1. MAKE THE PASTA: Make the pasta per the package instructions, reserving a cup of the pasta water.
2. SAUTÉE THE PANCETTA: While the pasta is cooking, sautée the pancetta over medium-high heat in a large skillet. Cook while stirring often until the pancetta is evenly brown and crisp (but not burned). Remove from the pan with a slotted spoon and transfer to a plate covered with a paper towel.
3. COOK THE CORN: Add the corn kernels to the pan with the leftover rendering of the crispy meat. Season with salt and pepper to taste. Cook until the corn is just cooked crisp-tender (not mushy), about 2-3 minutes.
4. ADD THE COOKED PASTA, PANCETTA, WATER, SCALLIONS & CHEESE: Once the corn is cooked, add the cooked pasta back to the pan. Stir in some of the reserved pasta water, scallions, and Parmesan cheese. Toss until pasta and ingredients are combined, about 1-2 minutes, adding more of the pasta water if needed. Adjust salt and pepper to taste.
5. SERVE: Transfer the pasta to a serving bowl or individual dishes and top with fresh herbs. Serve with additional cheese if desired.

Notes

• OPTIONAL ADD-INS: If you’d like to add in more summer produce, go for it! Sweet cherry tomatoes, zucchini, and/or lima beans (aka broad beans) would be delicious in this dish.

• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Category: Main