Bacon, Corn and Shallot Spaghetti

This one came about purely out of what I had on hand.  I usually don't mix corn in with my spaghetti, but I wanted a pop of color and it did the job.

There is nothing to this spaghetti, no special sauce, or baking or anything involved.  Just a skillet, a couple of ingredients and a delicious pasta dish that everyone will enjoy.

Bacon, Corn and Shallot Spaghetti

12 oz Spaghetti noodles
6 slices of bacon
1 shallot, finely diced
1 can of whole kernel corn
Garlic clove, finely chopped
Salt and pepper
Olive oil

In a skillet, cook the bacon until crisp or just tender, however your family prefers.  We all like crispy, except for my son, so I just cooked it until it was done so he would enjoy it as well.

Add in the garlic, the shallot and the corn and mix everything together.  Give it a stir and cook for a minute or two until the shallot is transparent.  Season to taste with salt and pepper.

In the meantime, cook the spaghetti noodles until al dente, then drain and add to the skillet.  Toss everything together, check the spices, then drizzle on a little olive oil, giving everything a final toss.

Serve with a sprinkle of parsley (if you wish) and some shredded parmesan cheese.