Solo: Corn & Bacon Pasta

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Solo: Corn & Bacon Pasta

Fusilli pasta topped with bacon, sweetcorn kernels, courgettes and fresh herbs.

Ingredients to serve 1

  • 75g x fusilli
  • ¾ tbsp x harissa
  • 75g x sweetcorn cobs
  • ½ x homestyle bacon – dice (2cm)
  • 1 x courgette – dice (½ cm)
  • ¼ clove x garlic – peel, grate finely & chop
  • 1 x spring onion – slice thinly at an angle
  • 3g x basil – discard stalks & chop finely
  • 3g x parsley – discard stalks & chop finely
  • 3g x chives – slice thinly
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)


Step 1

Preparation: Prepare all ingredients as indicated above. Boil the kettle.

Step 2

Fusilli pasta: Place a large saucepan on medium high heat and add the boiling water with a little salt. Add the fusilli and cook for 11 minutes. Don’t overcook the pasta – you want it al dente, that’s slightly chewy and uniformly translucent. Once cooked, drain, saving some of the pasta water, and keep warm in a colander over a saucepan of hot water. Sprinkle fusilli with a little olive oil to prevent it from sticking together. Add the harissa and mix through.

Step 3

Sweetcorn cobs: Remove the husks and use a sharp knife to cut down the cobs lengthways to remove the kernels.

Step 4

Bacon mix: Place a large frying pan on medium-high heat and add a drizzle of olive oil. Add the bacon and cook for 5 minutes until golden. Turn the heat up to high, add the sweetcorn kernels and courgettes and cook for 6 minutes (until almost cooked) before adding the garlic and spring onions. Cook for 2 minutes and season with salt and pepper. Add HALF the bacon mix and HALF the fresh herbs (basil, parsley and chives) to the fusilli and mix through.

Step 5

Serve the fusilli topped with the REST of the bacon mix and the REST of the herbs (basil, parsley and chives).