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Pasta with corn, red pepper, bacon and pecorino

Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Main Course
Cuisine: Italian
Keyword: bacon, corn, pasta, pepper


  • 500 gr Shells MISKO
  • 3 tbsp butter
  • 170 gr bacon, diced
  • 1 garlic clove, finely chopped
  • 2 corn on the cob
  • 1 red pepper, diced
  • 50 ml white wine
  • ½ cup boiling water from the pasta
  • ¾ cup pecorino, grated
  • ½ basil, finely chopped
  • freshly ground black pepper
  • red pepper flakes (optional)


  • In a pan over medium heat, heat the butter and sauté the bacon and garlic for 2 minutes. Add the corn, red pepper and freshly ground black pepper and sauté for about 5 minutes, until our vegetables are soft and the corn is golden.
  • At the same time, in a large saucepan, boil 5 liters of water, add 35g of salt and boil the MISKO Shells for as long as indicated on the package minus 1 minute.
  • Add white wine in the pan and stir until the alcohol evaporates. Add boiling water from the pasta and then add the pecorino gradually. While adding, stir with a wooden spoon until the sauce is created.
  • Transfer the boiled pasta in the pan with the sauce, add half the amount of basil and stir gently. Add extra d boiling water from the pasta if necessary. Remove from the heat.
  • Serve the pasta with the rest of the chopped basil and red pepper flakes (optional).