Creamy bacon and corn spaghetti
Serves: 2
Prep time: 20 minsTotal time: 
Recipe photography by Stuart West
Creamy bacon and corn spaghetti
If you love spaghetti carbonara, this is a delicious alternative that’s lower in both fat and calories
Serves: 2
Prep time: 20 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
584Kcal
Fat
22gr
Saturates
9gr
Carbs
54gr
Sugars
11gr
Fibre
11gr
Protein
38gr
Salt
2.3gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- ½ tbsp olive oil
- 4 rashers reduced salt smoked bacon, chopped
- 6 spring onions, chopped into 2cm chunks
- 600ml hot chicken stock
- 125g wholewheat or regular spaghetti
- 150g frozen or tinned sweetcorn
- 50g lighter soft cheese (garlic and herb, or plain)
- 20g finely grated Italian-style hard cheese
- 60g wild rocket
Step by step
- Heat the oil in a frying pan, add the bacon and stir-fry on a high heat for 3 minutes or until crisp. Use a slotted spoon to scoop about half of the bacon out onto a plate; set aside for the topping
- Add the spring onions to the pan and cook for 1 minute. Pour in a little of the stock, stirring to release any crispy bits from the bottom of the pan. Add the rest of the stock and the pasta. Bring to the boil, pushing the pasta down into the liquid.
- Cook uncovered at a brisk bubble, stirring occasionally, for 15 minutes or until the pasta has reached an al dente texture and the stock has almost disappeared (add a little more boiling water if it reduces down too much before the pasta is cooked).
- Stir in the sweetcorn, soft cheese and half the grated cheese plus a few good grindings of black pepper and heat through for a couple of minutes, adding a splash of water if needed for a saucy consistency.
- Toss through the rocket and divide between two warmed bowls. Serve topped with the rest of the grated cheese and the reserved bacon.
