Creamy Bacon & Corn Pasta

Preheat the oven to 400°F. Toss the bacon and frozen corn on a baking tray with 1 tbsp olive oil, 1 tsp garlic granules, and a pinch of salt and pepper. Roast for 25–30 minutes, stirring once halfway through, until the bacon is crisp and the corn is lightly browned.

While the bacon and corn roast, heat the remaining 1 tbsp olive oil in a large skillet over medium‑low heat. Add the sliced leek, season with salt and pepper, and gently fry for about 8 minutes, or until softened but not browned.

Bring a large pot of heavily salted water to a boil. Cook the pasta according to the package instructions, subtracting one minute from the recommended cooking time. Reserve about 200 ml of the starchy pasta water, then drain the pasta.

When the leeks are softened, stir in the crème fraîche and heat through. Add 200 ml of the reserved pasta water, stirring to create a smooth, creamy sauce.

Add the cooked pasta to the skillet with the sauce, then fold in two‑thirds of the roasted bacon and corn, mixing well. If the sauce is too thick, loosen it with additional pasta water as needed. Divide the pasta into serving containers, top each portion with the remaining crispy bacon, roasted corn, and thinly sliced fresh chives, and finish with a crack of black pepper.