Recipe: Corn and Bacon Pasta

Corn and Bacon Pasta
Lately I’ve been looking for really simple recipes that I can make a simple meal out of. I will never give up my meat and sauces, but sometimes it’s nice to just cut back and go for something easy to make and easy to eat. This is a recipe I’ll return to again and again, in the summer when it’s too hot to cook and the corn is fresh, or in the winter when I’m looking for an alternative to rich stews and roasts.

Corn and Bacon Pasta
1 lb pasta shells
4 oz bacon, chopped
2 T butter
1/2 C shallots, minced
4 C corn kernels
1 C white wine
2 C whipping cream
1/2 C parmesan cheese
1/4 C chopped tarragon

Boil the pasta and cook until tender. Drain and set aside.

Cook bacon in a non-stick skillet and stir until browned. Drain the bacon on paper towels, but keep the grease in the pan.

Add the butter and then once it’s melted add the shallots. Stir and cook until translucent. Add corn, wine, and half the cream and let it come to a boil. Boil for about 5 minutes to thicken. Add the rest of the cream and the cheese. Stir in the bacon.

Toss the sauce with the pasta shells and top with the tarragon.

If you have loftier plans than my simple supper, this would make an excellent side dish. It’s simple enough to make up quickly while the main dish is cooking, but a nice change from potatoes. And a great potluck dish. I’m always grateful when I see a potluck salad that doesn’t involve mayo.

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