Corn, Bacon, Chilli & Coriander Pasta
Super quick and tasty corn & bacon pasta tossed in a carbonara sauce! Here we’ve used creamed corn instead of cream and added chilli and coriander for a twist.
Prep Time: 10 minutes Cooking Time: 15 minutes Serves: 2
5 rashers streaky bacon (we love Hellers)
2 eggs (we love Woodland free range)
½ can creamed corn
½ cup grated parmesan cheese (we love Perfect Italiano)
1 teaspoon chilli flakes
1 packet Diamond ‘Heat and Eat’ spirals
1 tablespoon extra virgin olive oil (we love Olivado)
1 chilli finely sliced
A handful fresh coriander, roughly chopped (we love Superb Herb)
- Cook the bacon in a non-stick frying pan over medium-high heat until evenly browned and crisp. Slice into pieces and set aside.
- Beat eggs in a bowl. Mix in the chilli flakes, creamed corn, chilli flakes and parmesan cheese.
- Heat the pasta in the microwave as per packet instructions.In a large frying pan, over medium high heat, add a little olive oil and fry off the chilli for 1 minutes. Add bacon and the pasta. Pour the egg and corn mixture and continue to cook for a further 2 minutes. Mix in the coriander.
- Serve immediately.