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Pasta Shells with Corn and Bacon

Makes 6 servings

Pasta Shells with Corn and Bacon

James Carrier
 1 pound dried pasta shells (about 1 in. long)
 4 ounces bacon, chopped
  About 2 tablespoons butter
 1/2 cup minced shallots
 4 cups fresh corn kernels
 1 cup dry white wine
 1/2 cup whipping cream
 1/4 cup chopped fresh tarragon
Step 1

In a 6- to 8-quart pan over high heat, bring about 4 quarts water to a boil; add shells and cook, stirring occasionally, until barely tender to bite, 8 to 10 minutes.

Step 2

Meanwhile, in a 10- to 12-inch nonstick frying pan over medium-high heat, stir bacon until browned, 4 to 5 minutes. With a slotted spoon, transfer bacon to paper towels to drain.

Step 3

Add enough butter to pan to equal about 3 tablespoons fat; when melted, add shallots and stir until limp, 3 to 5 minutes. Add corn, wine, and cream; boil, stirring often, for 5 minutes.

Step 4

Drain shells and return to pan. Stir in corn mixture, bacon, and tarragon. Pour into a wide serving bowl.

Step 5

Cutting kernels: An average ear of corn weighs from 10 to 14 ounces and yields about 1 cup of kernels. To remove them, with a large, sharp knife, cut off and discard the stem end of each ear down to the beginning of the kernels. Pull off and discard the husks and silks; rinse ears. Holding each ear upright, shear off the kernels close to the cob.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 605Calories from Fat 34
% Daily Value *
Total Fat 23g36%

Saturated Fat 11g56%
Cholesterol 45mg15%
Sodium 200mg9%
Total Carbohydrate 80g27%

Dietary Fiber 5.2g21%
Protein 16g32%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.