Creamy bacon and sweetcorn tagliatelle

We all need a tasty meal up our sleeves that can be rustled up rapido to satisfy the stampede of hungry troops at the end of a busy day.

Pasta and bacon were my starting blocks for this meal, and after a snoop in my cupboards and fridge I found a tin of sweetcorn, an onion, some half fat creme fraiche, and a lemon. I even had a bonus stick of garlic bread lurking in the freezer. Result!

I normally go in the tinned tomato direction when i’m under pressure to whip up a quick supper, but I felt the need to crank up the comfort factor with a creamy coating.

Creme Fraiche is such a great ingredient. No fannying about making a white sauce from scratch and even the half fat version manages to add a touch of luxe to the proceedings. A squeeze of lemon and some freshly chopped flat leaf parsley prevents the sauce from being to cloying.

The salty kick from bacon, the sweetness of the corn wrapped in this fresh yet creamy sauce made for an absolute winner of a dinner mopped up with a few slices of indulgent garlic bread.

Tagliatelle is a great pasta for kids as it’s got the fun spaghetti length to it, but because it’s flatter and wider it’s easier to eat.

Creamy bacon and sweetcorn tagliatelle
Feeds four adults or 2 adults and 2 kids with leftovers

400g tagliatelle
tbsp olive oil
1/2 pack bacon cut into strips
1 medium onion, finely diced
1 small can sweetcorn, drained
4 tbsp 1/2 fat creme fraiche
Squeze of lemon juice
Tbsp chopped flat leaf parsley
1. Bring a large pan of water to the boil and add your pasta with a small squirt of oil to prevent it from sticking.
2. Meanwhile put a saute pan on a medium heat with the oil and add the bacon, frying until it starts to crisp at the edges. Add the onions and soften for 3 mins. Add the sweetcorn and herbs stirring for 1 minute. Turn the heat down and add the creme fraiche, stirring to combine all of the ingredients into a creamy sauce. Remove from heat.
3. Once the pasta is cooked, drain and then stir into the sauce until well coated. Serve with a crisp green salad and if you’re feeling indulgent, some garlic bread!


About Katie Bryson

Katie Bryson is a freelance food writer and blogger. She left a career in online news at the BBC to immerse herself in the culinary world, taking in courses at Leiths School of Food and Wine and an internship at Waitrose along the way. Her family food blog is bursting with recipes and tips for feeding hungry families that’ll help inspire all those frazzled parents out there wondering what on earth to cook for tea!
This entry was posted in Pasta dishes, Speedy suppers, Storecupboard cooking, Uncategorized and tagged , , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s