Sundried Tomato, Corn and Bacon Maccheroni

This simple main is a perfect combination of smoky, sweet and savoury. The crumbled Feta adds a nice kick and is a great substitute for traditional Parmesan cheese.

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Prep Time: 10 mins
Cook Time: 20 mins
Serves: 4


  • 1 pkg Italpasta Artisan Maccheroni
  • 4 strips thick cut bacon, cut into 1-inch pieces
  • 1 clove garlic
  • 3 tbsp shallot, minced
  • 1/4 cup sundried tomatoes, chopped
  • 1 cup corn kernels
  • 1 tbsp lemon juice
  • 1/3 cup feta cheese, crumbled
  • 2 tbsp parsley, chopped
  • salt and pepper


  • Cook pasta in a large pot of boiling salted water until al dente, about 7 minutes. Meanwhile, heat a large skillet over medium high heat. Add the bacon to the skillet and cook until golden, about 10 minutes.
  • Add garlic, shallot, corn and sundried tomatoes to the skillet with the browned bacon; cook for 5 minutes until corn is slightly charred. Reserve ½ cup pasta water before draining maccheroni.
  • Transfer pasta to the skillet with reserved pasta water, lemon juice and crumbled Feta; season with freshly ground black pepper and toss to combine for 1 minute. Garnish with parsley and serve.

Nutritional Analysis

Calories: 570kcal | Carbohydrates: 101g | Protein: 26g | Fat: 12g | Saturated Fat: 4.5g | Cholesterol: 30mg | Sodium: 700mg | Fiber: 5g | Sugar: 7g