At the peak of summer we try to eat as much corn on the cob as possible, because it’s so good this time of year. This year I’ve been exploring recipes that use fresh corn and recently decided to make this Corn, Bacon, and Parmesan Pasta from the Smitten Kitchen blog.

This recipe comes together in a flash, so you’ll want to prep your corn and bacon before you get going. I managed to get the bacon perfectly crispy without burning it, which was very satisfying. You’ll want to keep a close eye on how it’s cooking up, and as it starts to crisp, move it around the pan frequently. That way you won’t have any bits that are getting blasted by hot spots in your pan.

We used fresh cavatelli that we picked up at the farmers market. It’s sold frozen and was more than we needed for the recipe, so I had to take a few minutes to pry off 8 ounces, but that didn’t take long. It was a fun shape for this dish as pieces of corn nestled into the cavity.

This is a very simple and light dinner. We got two dinner servings out of it, but we didn’t have anything on the side. If you add a side salad; a green veggie; or a plate of heirloom tomatoes with salt, pepper, and olive oil; you could stretch to 3 or 4 servings. This would also be very easy to scale up.