Crab And Corn Pasta With Tarragon Cream

• 8 ounces pasta, preferably long fusilli or 8 ounces fettuccine pasta
• 4 slices thick-sliced pancetta or 4 slices bacon, diced
• 1/3 cup green onion, white and very light green parts, minced
• 2 teaspoons garlic, minced
• 1/4 cup dry sherry
• 2 tablespoons unsalted butter
• 1 1/2 cups fresh corn kernels (about 2 small ears)
• 3/4 cup cream
• 1 tablespoon fresh tarragon, minced
• 6 -7 ounces cooked crab meat
• salt & freshly ground black pepper

1. Cook pasta in a large pot of boiling water until al dente, drain, set aside.
2. Cook pancetta or bacon in a large saute pan over medium high heat until crisp. Remove bacon to drain on a paper towel, reserve the bacon drippings.
3. Saute the minced shallots and garlic in 2 TB of bacon drippings over medium heat until soft, 2-3 minutes.
4. Deglaze the saute pan with sherry, cook until nearly evaporated, about 2 minutes. Melt butter in pan. Add corn, cook until softened, about 3 minutes. Stir in cream and tarragon, bring to a simmer.
5. Add pasta and bacon to pan, season to taste with salt and pepper. Turn off heat and gently fold in crab meat.
6. NOTE: My husband tells me this is delicious, but I am highly allergic to crab, so I used shredded lobster tail meat in my portion instead. Oh my word, it was awesome. Either way a winning recipe.

pasta, pancetta, green onion, garlic, sherry, unsalted butter, corn kernels, cream, fresh tarragon, crab meat, salt

Taken from www.food.com/recipe/crab-and-corn-pasta-with-tarragon-cream-497771 (may not work)