• 1 pound Di Martino Lumaconi or other dry, short pasta
  • 4 oz. Jansal Valley Cob Smoked Bacon, thinly sliced
  • 1 tbsp. butter
  • ½ cup minced shallots
  • 4 cups fresh corn kernels, 6 – 8 ears
  • 1 cup Acrobat Pinot Gris or other dry white wine
  • ½ cup heavy cream
  • ¼ cup chopped fresh tarragon, about 1 bunch
  • Grated parmesan (optional)


In a large stockpot, boil water for pasta.  Cook until pasta is al dente.

Meanwhile, heat a large frying pan over medium high heat and cook bacon until browned and crisp.  Remove bacon from pan, reserving 2 tbsp. bacon fat.

Add butter to the bacon fat, add shallots and sauté for 4 to 5 minutes.  Add corn, season lightly with salt and pepper, and sauté for 1 – 2 minutes.  Add wine and cream and simmer for 5 minutes until slightly reduced, stirring frequently.

Drain pasta and return to pan.  Stir in corn mixture, bacon, and tarragon.  Serve with parmesan, if desired. Serves  4

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