Pasta with fresh corn and bacon

May 12, 2014
0 Ratings
  • Serves 4
Author Notes

An easy, quick light pasta dish. —Karen Brooks

What You'll Need
  • 6 slices thick cut bacon, chopped
  • 3 tablespoons unsalted butter
  • 1/2 cup minced shallots
  • 4 cups fresh corn kernels
  • 1 cup dry white wine
  • 1/4 cup chopped fresh tarragon
  • 1 pound dried pasta
  • 1/2 cup heavy cream
  1. Saute' bacon until it is crisp. Drain on paper towels and set aside. Reservie 1 tablespoon of the fat in the pan.
  2. In the same pan with the tablespoon of bacon fat, melt the butter. When the butter has melted, add the shallots and saute' until limp.
  3. Cook the pasta in boiling, salted water according to package directions. Drain and keep warm.
  4. Add the corn, wine and cream to the butter and shallots in the pan and bring to the boil, stirring. Boil for about 5 minutes.
  5. Combine the pasta, corn mixture, reserved bacon and tarragon. Serve.

See what other Food52ers are saying.

  • Karen Brooks
    Karen Brooks
  • lori benet
    lori benet

5 Reviews

Karen B. May 30, 2014
I would think it would work on fusilli as well.
Karen B. May 30, 2014
Lori, I've used fettucine and also have used spaghetti noodles. I think it would work well with any thin pasta.
lori B. May 29, 2014
Thank you for adding the cream....I had another Pasta with fresh corn recipe so I used that one (which was pretty good)...I'm going to try your recipe next. Can you tell me what type of pasta you used in tis recipe. Thank you again.
Karen B. May 29, 2014
Oops! So sorry. I'm new to this. I just edited the recipe. It calls for 1/2 cup of heavy cream.
lori B. May 29, 2014
This recipes tells us to add corn, wine, cream, to the butter and shallots. HOWEVER, the ingredients DO NOT list CREAM!!