Corn, Bacon, Chilli & Coriander Pasta

Super quick and tasty carbonara pasta with a twist! Creamed corn used instead of cream works very well in the carbonara sauce. Add more chilli for hot & spice lovers and omit it kids.

Serves: 2


5 rashers streaky bacon, (we love Hellers)
2 eggs (we love Woodland free range)
½  can creamed corn
½ cup grated parmesan cheese (we love Perfect Italiano)
1 teaspoon chilli flakes
1 packet Diamond Spirals
1 tablespoon Extra Virgin Olive Oil (we love Olivado)

1 chilli finely sliced

A handful fresh coriander, roughly chopped (we love Superb Herb)


  1. Cook the bacon in a non-stick frying pan over medium-high heat until evenly browned and crisp. Slice into pieces and set aside.
  2. Beat eggs in a bowl. Mix in the chilli flakes,creamed corn, chilli flakes and parmesan cheese.
  3. Cook pasta as per packet instructions. In a large frying pan, over medium high heat, add a little olive oil and fry off the chilli for 1 minutes.  Add bacon and the pasta. Pour the egg and corn mixture and continue to cook for a further 2 minutes. Mix in the coriander.
  4. Serve immediately.